Bring a pot of salted water to a boil and cook your pasta until al dente. Before draining, reserve about ½ cup of the pasta water.

While the pasta cooks, heat a skillet over medium heat and add your prosciutto. Let it crisp up until golden, then transfer it to a paper towel. Once it cools, crumble it and set aside.

In the same skillet, melt the butter with the olive oil. Add the garlic and sauté just until fragrant, about 30 seconds.

Add the cherry tomatoes and let them cook down for about 4–5 minutes, until they soften and begin to burst.

Add your cooked pasta directly into the skillet. Toss, adding a splash of the reserved pasta water to create a light, silky sauce.

Stir in the feta and olives. Sprinkle in the parmesan cheese and toss again until glossy and well combined.

Serve warm, topped with crispy prosciutto, an extra sprinkle of parmesan, and plenty of freshly cracked black pepper.