4 tbsp. olive oil
2 tbsp. minced garlic
3 lb. very ripe tomatoes, coarsely chopped, liquid reserved
1/2 c. coarsely chopped fresh basil
3 tbsp. red wine vinegar
Salt & freshly ground pepper
1 lb. linguine
1 tbsp. extra-virgin olive oil
Freshly grated Parmesan cheese

Heat 1 tablespoon oil in heavy small skillet over medium-low heat. Add garlic and stir 3 minutes; do not brown. Transfer to large non-aluminum bowl. Mix in tomatoes and liquid, remaining 3 tablespoons oil, basil and vinegar. Season with salt and pepper. Let stand 6 hours.

Just before serving, cooking linguini in large amount of boiling salted water until just tender but still firm to bite. Drain well; transfer to large bowl. Add olive oil and toss well. Add sauce and toss again. Pass Parmesan cheese. Makes 6 servings.