Warm Puttanesca Pasta Salad | The Fancy Pants Kitchen

Ingredients

• 1 pound cherry tomatoes, halved
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup minced shallot (from 1 medium shallot)
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 large garlic clove, grated
• 12 ounces uncooked casarecce pasta
• 4 (1/2-ounce) prosciutto slices
• 3 oil-packed anchovies, finely chopped
• 1/2 cup thinly sliced fresh basil
• 1/2 cup coarsely chopped Castelvetrano olives
• 2 tbsp chopped fresh oregano
• 2 tbsp drained nonpareil capers
• Fresh basil leaves, for garnish
• 1/2 tsp cracked black pepper, for garnish (optional)