Shrimp, Feta, Tomato and Basil Pasta

This dish is a summer-time favorite for our family, first introduced to us by Lynn Stith with Cappellini. Lys recommended trying it with farfalle, and now we think it's just about perfect. The pasta is served chilled, or luke-warm at best.

Serves 4

• 4 ripe tomatoes (normal, "on the vine" size), cut into a 1/2 inch dice
• 1 pound 21-25 shrimp, boiled in salted water for 1-2 minutes, or until pink through. Strain and run cool water over them to stop cooking and reduce temperation. Peel and cut into thirds.
• .4 to .5 pounds fresh feta (Mount Vikos, available at Whole Foods is my favorite to use. The quality of the feta drives the quality of this dish overall--so don't skimp).
• 2 leafy stalks of basil, or a large package if you get it from the store, roughly chopped, such that the pieces are around 1 cm square in surface area
• 1 pound farfalle (bow-tie pasta) cooked until al dente in salted water. Strain the pasta, and continue to run cold water over it to lower the temperature to around room temp
• Cayenne pepper to taste

Mix all the ingredients together in a large bowl. Liberally add cayenne pepper along the top, mix it in, taste. Continue to add more cayenne pepper till you taste it, and the pasta has a little latent heat, but is not over-poweringly spicy on first trying it.