In a large saute pan, heat the olive oil over medium-high heat.
When hot, reduce the heat and add the garlic, and cook it, stirring, for about 2 minutes until it is golden brown, taking care to not let it burn.
Add the prosciutto, basil, bay leaf and 1 tablespoon of the parsley and cook the mixture, stirring, for 1 minute.
Raise the heat to high, add the wine, and cook it for about 30 seconds.
Add the tomatoes and using a wooden spoon, break them apart as they cook.
Bring the sauce to a boil, reduce the heat slightly, and simmer for 3 minutes, or until the liquid reduces by half.
Season with salt and pepper.
Meanwhile, in a large pot filled with boiling salted water, cook the pasta until is al dente, about 8 - 9 minutes. (Cooking time will vary depending on the type of pasta you use).
Drain the pasta well and transfer to a bowl or platter.
Bring the sauce to a boil and immediately ladle it over the pasta and serve the dish, garnish with the remaining tablespoon of parsley.