The light sauce for this dish demands high-quality ingredients and would work best with a fresh, whole-wheat pasta. Try it out while heirloom tomatoes are available at your local farmers’ market.
1. Combine the garlic with a good pinch of salt and grind into a smooth paste. Stir in the vinegar. 2. Combine the garlic-vinegar mixture with the chopped tomatoes and half the basil. Cover and let stand for 15-20 minutes. 3. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, reserving 1 cup of pasta cooking water before draining well. 4. Add the oil to the tomato mix. Add the hot cooked pasta and toss well to combine. Adjust the consistency of the sauce with the pasta cooking water 5. Add the remaining basil leaves and serve warm.