Ripe, homegrown tomatoes are barely cooked in olive oil with sliced garlic, salt and pepper. A paste-like puree of capers, anchovies, garlic, a pinch of chiles and lots of parsley is dolloped into the tomatoes. We add the shrimp, pasta and a handful of basil, then toss and stir. We shower on the Parmesan and rush it to your table, and you savor the fruits of summer.