Pasta salad with tomato and crisp prosciutto

1.Cook pasta in a large pan of boiling salted water, according to packet instructions, until just tender. Drain.

2.Place pasta in a large bowl. Halve tomatoes, then squeeze out juice and seeds over the pasta, and roughly chop remaining flesh. Add flesh, capers, herbs and oil to the warm pasta, toss gently. Season with salt and freshly ground black pepper.

3.Grill or pan-fry prosciutto until golden and crisp. Drain on absorbent paper. Crumble prosciutto over salad just before serving.