- 2 cups grape tomatoes
- 1 onion, cut into 1/2-inch pieces
- 2 cloves garlic, thinly sliced
- 1 tablespoon Archer Farms™ olive oil
- 1 (16 ounce) package Archer Farms™ rigatoni
- 2 tablespoons thinly-sliced fresh basil
- 2 ounces deli-sliced prosciutto, cut into 1-inch thin strips
- Heat grill. Mix tomatoes, onion, garlic and olive oil in a medium bowl. Transfer mixture to heavy-duty aluminum foil grill bag; seal bag.
- Place grill bag on grill over medium heat. Cover and cook 15 minutes or until onion is tender.
- While vegetables are grilling, cook and drain pasta as directed on package.
- To serve, place cooked pasta and grilled vegetables in large bowl with basil and prosciutto; toss. Season with plenty of black pepper and top with shredded Parmesan cheese, if you like.