Here's one from the current issue of Fine Cooking magazine, issue no. 86. It's another pasta dish with cherry tomatoes which we seem to have some incarnation of at least once a week in our household. Grape tomatoes are so reliable, they're always good and sweet. This one incorporates them with shrimp, garlic, herbs and some hot pepper flakes and then is garnished with toasted breadcrumbs. The breadcrumbs add a lot to the dish. They stick to the shrimp and pasta and give them some crunchy texture. The recipe suggests mint for the herb, but I went with basil, not being a huge mint fan. The only other change I would make would be to add the shrimp after the tomatoes have cooked down a little, so that the shrimp don't get overcooked and the tomatoes have time to give up some juice.