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Serves 8

Ingredients:

2 pounds campari or roma tomatoes
1 Tablespoon red wine vinegar
¼ cup fresh basil, chopped
2 teaspoons kosher salt
½ teaspoon freshly ground pepper
1 Tablespoon garlic, minced
4 Tablespoons extra-virgin olive oil
1 pound large raw shrimp, peeled and deveined
1 pound penne pasta

Procedure:

Seed and chop tomatoes. In a large bowl, mix tomatoes with vinegar, basil, salt and pepper. Set aside.

Heat 2 Tablespoons of olive oil in a skillet over medium heat. Add garlic and sauté 2 minutes.

Add oil and garlic to the tomato mixture.

In the same skillet, add the remaining 2 Tablespoons of olive oil. When hot, add shrimp and sauté until cooked through, approximately 2 minutes per side.

At the same time, cook pasta according to the directions on the package.

Toss tomato mixture with hot, cooked pasta.

Top with shrimp and serve immediately.