Boil the pasta until just tender, about 8 to 10 minutes. Drain well, cool in ice-cold water, and drain well again. Place the pasta in a bowl and toss with the olive oil, salt and pepper. Divide the pasta among 4 chilled plates. Artfully disperse the proscuitto, basil, tomatoes and cheese on and around the pasta. Drizzle each salad with vinegar, sprinkle with a few chili flakes, if using, and serve.
Note: A vegetable peeler can be used to create “shaved” pieces of Parmesan.