Preheat the oven to broil. Lay out the cherry tomatoes on a foil covered sheet pan, drizzle with about 1 tablespoon of olive oil. Blister in the oven for about 10 minutes. Then set aside.
While the tomatoes are blistering, go ahead and cook your pasta according to package instructions. Be sure to salt the water with 1 tablespoon of kosher salt. Drain the pasta and set aside.
In the empty pot, add the butter and remaining oil over medium heat. Once the butter has melted, add the garlic and fry until crispy and brown. Remove garlic and set aside. Turn heat down to low.
While the garlic is frying, lay the prosciutto out on a baking tray and bake for 10 minutes at 300F. Remove and set aside.
In the garlic infused oil, add the pasta back in along with the tomatoes, arugula and basil. Toss to combine, seasoning with salt to taste.
Remove the pasta from the heat, fold in the mozzarella. Plate and top with crispy prosciutto, fried garlic, and freshly grated parmesan cheese.
