Farfalle with Cantaloupe and Prosciutto

• 3 ounces dried farfalle (bow-tie) pasta
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1 slice prosciutto, cut crosswise into very thin strips
• 1 very ripe baby cantaloupe (about 10 ounces), peeled, seeded, and cut into 1/2-inch cubes (about 1 cup)
• 1/2 teaspoon tomato paste
• 1 tablespoon nonfat Greek-style yogurt
• Kosher or sea salt
• Freshly ground black pepper
• Freshly grated Parmigiano-Reggiano cheese
• 3 to 4 large fresh basil leaves, stacked, rolled, and thinly sliced

1. Bring a 2-quart pot of salted water to a boil over high heat.
2. Cook the pasta according to the package directions, until it is just al dente.
3. Drain, reserving 1/2 cup of the cooking water.
4. Meanwhile, line a plate with a few layers of paper towels.
5. Heat the oil in a small nonstick skillet over medium-high heat.
6. Add the red pepper flakes and prosciutto; cook until the prosciutto is browned and crisp, about 5 minutes.
7. Drain the prosciutto on the paper towellined plate.
8. Add the cantaloupe to the skillet and cook until it forms a chunky sauce, 4 to 6 minutes.
9. Add the tomato paste, cook for 1 minute, then remove the skillet from the heat and add the yogurt, stirring to incorporate.
10. Add the cooked pasta and toss to combine, adding some of the reserved pasta cooking water as needed if the sauce is too thick for your taste.
11. Add salt and pepper to taste.
12. Transfer to a bowl, sprinkle with the cheese, basil, and reserved prosciutto, and eat.

pasta, extravirgin olive oil, red pepper, very, tomato paste, yogurt, kosher, freshly ground black pepper, cheese, fresh basil

Taken from www.epicurious.com/recipes/food/views/farfalle-with-cantaloupe-and-prosciutto-382566 (may not work)