Spaghettini with Shrimp, Tomatoes and Chile Crumbs

INGREDIENTS

• 2 (large; about 1 1/4 pounds) plum tomatoes, 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 (about 2 ounces) dried sourdough bread crumbs, coarse
• 1 teaspoon lemon zest, finely grated
• Crushed red pepper
• 12 ounces spaghettini
• 1 pound (medium) shrimp, shelled and deveined
• 2 tablespoons basil, finely shredded
• 1/2 pound heirloom cherry tomatoes, halved