This has been a summer of pasta dinners for us, especially after our trip to Italy in early July. I love burst tomato sauces because they’re quick, easy, and much fresher than a can of sauce. My favorite tomatoes are sungold cherry tomatoes because they’re so sweet and flavorful, though any variety of cherry or grape tomatoes work well with this recipe. The sweet tomatoes, corn, and shrimp are balanced by salty capers and cheese and lots of fresh mint. Don’t skimp on the mint; it might look like a lot, but the payoff is delicious!