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2 large plum tomatoes (about 1 1/4 pounds), cored and scored on the bottoms with an X
1 tablespoon red wine vinegar
1/2 cup plus 1 tablespoon extra-virgin olive oil
Salt
Freshly ground pepper
1 cup coarse, dried sourdough bread crumbs (about 2 ounces)
1 teaspoon finely grated lemon zest
Crushed red pepper
12 ounces spaghettini
1 pound medium shrimp, shelled and deveined
2 tablespoons finely shredded basil
1/2 pound heirloom cherry tomatoes, halved
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1st Keep
 kokita
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