One of my favorite ways to incorporate the fabulous Sammie tomato into my summer meals, which just appeared for the first time this season at Sweet Corn Charlie's Produce, is bruschetta. A chopped relish of sorts which includes tomato, garlic, onion, basil and olive oil served over grilled bread. It dawned on me, that if the tomato concoction is so delicious on bread, that it must be even better over pasta. It was and the best part, besides the pasta, there was no cooking involved. Perfect for those hot upcoming summer nights.
Prepare the tomato mixture about 1-2 hours before dinner to allow the flavors to come together. In addition to the tomato, onion, garlic, basil, salt, and olive oil, I also added just a touch of balsamic vinegar. Cook the pasta according the directions and, meanwhile grill the shrimp which was coated in a little chopped garlic, lemon juice, hot pepper flakes and olive oil. Make sure to grill some lemons halves to drizzle over the shrimp while still hot.
When the pasta has been cooked to al dente, drain and turn immediately in a large bowl. Top with the tomato mixture and toss well to combine. Serve with grilled shrimp and french bread.