Tomatoes are in their prime and plentiful. You have had your raw tomato feast. You have plenty o’ tomatoes sitting out on a platter. Perhaps some are starting to go past their prime. Time to cook ’em up! A speedy scrumptious dinner that screams: SUMMER!
Sauté garlic in oil. Add in some cut up tomatoes — perhaps you want to squeeze out and discard seeds which bring nothing to the party — and cook for about 10 minutes or so with salt until they wilt. Add in peeled shrimp and cook for about 4 minutes.
Throw some cooked pasta — campanelle (trumpets seem perfectly matched) into sauce with some reserved pasta cooking water, and plate. Top with chiffonade basil and perhaps some grated parmesan (though in Rome this would be taboo serving cheese with seafood!).
Or: instead of shrimp, top pasta with some fresh cubed mozzarella. Mangia! Fresh tomatoes with aromatic basil. Happy summer dining! And no sweat.