Fresh Roma or plum tomatoes for sauce making are available right now. If you're tomatoes aren't perfect, stir 1 tablespoon of tomato paste into the sauce. Or you can use canned. This is a great vegetarian dish if you leave out the shrimp and add some chili flakes to the tomatoes.

Shrimp:

1 pound (500 grams) large shrimp, peeled

1 tablespoon olive oil

1 tablespoon lemon juice

1/2 teaspoon finely chopped garlic

Sauce:

21/2 (1.5 kilograms) pounds fresh tomatoes 1/4 cup chopped fresh basil

1/4 cup olive oil

4 cloves garlic, chopped

Salt and freshly ground pepper

1 pound (450-gram) package angel hair pasta

2 tablespoons torn basil leaves

Cut through underside of shrimp to butterfly. Slash flesh in several places. Place in shallow dish. Combine oil, lemon juice and garlic and toss with shrimp. Marinate 30 minutes.

Core tomatoes and press out seeds. Chop roughly. Combine tomatoes and basil in food processor and process until slightly chunky (you should have about 4 cups). Reserve.

Heat oil in skillet on medium heat. Add garlic and sauté for 1 minute or until softened. Add tomato/basil mixture. Simmer ingredients together for 5 to 7 minutes, or until slightly thickened, stirring often. Season with salt and pepper.

Place large pot of salted water on high heat. When water comes to boil, add pasta and boil until al dente, about 2 to 3 minutes. Drain and toss with sauce.

Preheat broiler. Place shrimp on broiler pan about 6 inches from heat and broil 2 to 3 minutes, turning once, or until pink and curled slightly.

Place pasta on 4 serving dishes. Divide shrimp between plates. Sprinkle with torn basil. Drizzle with about 1 tablespoon extra virgin olive oil. Serves 4.