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Summer Pasta with Uncooked Tomato Sauce

4 cloves garlic, peeled and minced

12 ounces almost any shape pasta

2 pounds tomatoes, seeded and chopped

3 tablespoons balsamic vinegar

2 teaspoons olive oil

2 teaspoons firmly packed brown sugar

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup chopped fresh basil

1/3 cup grated Parmesan cheese

 

Cook the pasta until just tender.

 

In a large bowl, combine the garlic and the tomatoes. Add the vinegar, oil, sugar, salt, and pepper, stirring to combine.   Transfer pasta to the bowl with the tomato mixture.  Add the basil and Parmesan and toss well.                     

 

Divide among four bowls and enjoy.