Staring at my heirloom tomato plants daily got me to talking about raw tomato sauces with a friend this week. They are very easy, and when tomatoes are in season and fabulous, this is how you want them! Or...at least one of the ways.
A photo of almost everything, although I forgot to include the balsamic and capers. My apologies.
Chop tomatoes, then toss with minced garlic, capers, SnP, oregano, basil, and olive oil. Allow the tomatoes to marinate while you cook your pasta.
When the pasta is cooked, drain but do not rinse it. Toss it straight into your tomato mixture and combine, taste for SnP, and dress with some balsamic.
Warm olive oil, garlic slices, and red pepper flakes until fragrant, but do not let the garlic brown. In the seasoned oil saute 1 lb. shrimp until just shy of pink, add a splash of white wine and lemon juice, and serve immediately. If you add the wine and lemon any earlier your shrimp will just get tough and grainy. Blech.
I served a cheesy garlic bread on the side, but a salad would of course also be fantastic.