5 lbs. ‘Cherokee Purple’ tomatoes, halved
1 lb. campanelle pasta
3 Tbs. olive oil
2 garlic cloves, thinly sliced
1/4 cup drained capers
Kosher salt and freshly ground black pepper
1 lb. large local shrimp, peeled and deveined
3 Tbs. chopped flat-leaf parsley
2 Tbs. thinly sliced fresh basil
Using the large hole side of a box grater, grate the tomatoes into a large bowl. The skins and cores should be all that are left.
Bring a large pot of heavily salted water (think seawater) to a boil. Add the campanelle and cook for nine to 11 minutes. You want it to be just short of al dente and still firm to the bite. Drain.
Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the garlic and cook for about 45 seconds, or until it becomes fragrant. Add the grated tomatoes and capers and season to taste with salt and pepper (be mindful that the capers are salty).
Bring the sauce to a boil, reduce the heat to medium, and simmer for 10 minutes. Add the shrimp and cook for two to three minutes, or until pink. Add the campanelle to the simmering sauce and cook for one minute. Stir in the parsley and basil and serve.