I don't give specific amounts, because this is a recipe that can use whatever you've got on hand. And because, let's face it, I just don't cook that way. Probably one of the many reasons I'll never write a cookbook, but also one of the reasons I've always got something good to eat at my house.
QUICK SUMMER PASTA
angel hair pasta
garlic, chopped into large chunks (not pressed!)
prosciutto, several slices, diced
fresh tomatoes (I used cherries, which I halved)
fresh basil, chiffonade (stack leaves, roll into a cylinder, slice into thin strips)
paremesan, shredded or grated
fresh lemon juice (I also grate the zest and throw it in too)
salt (I use this wonderful black flaked salt: tastes good and looks great)
Cook pasta in salted boiling water. While pasta is cooking, saute chopped garlic and prosciutto in olive oil over medium heat, stirring often. Watch the garlic; it can burn quickly.Drain pasta. Rinse in hot water. Add the olive oil, garlic, and prosciutto from the pan and toss. Add the other ingredients, adjusting to taste.
I think this is a fine meal served with just a green salad, but it's also nice topped with grilled shrimp or scallops. And it was fine eaten in the car out of a plastic container.