Preheat oven to 400 degrees F.

Cook pasta according to package directions; reserve 4 Tbsp. pasta water for use later.

On baking sheet, spread out tomatoes and drizzle with olive oil; sprinkle on salt.

On wire baking rack, lay prosciutto flat. Place rack directly on top of baking sheet with tomatoes so juices will drip down.

Place baking sheet and rack into oven. Remove prosciutto after 3-4 minutes, once crispy. Return tomatoes and bake until skins burst, around 25 minutes.

Crumble prosciutto and set aside.

In large skillet or Dutch oven over medium heat, heat olive oil; add parsley, oregano, red pepper flakes and garlic; cook until fragrant, around 5 minutes. Remove from heat and let cool slightly.

Add mozzarella, pasta water and pasta. Mix while still warm so cheese melts slightly.

Add tomatoes to pasta mixture and gently toss to combine. Let mixture cool for a few minutes.

Stir in basil and drizzle with vinegar or lemon juice.

Serve topped with crumbled prosciutto and green onion.