Ingredients:
3 teaspoons olive oil
3 teaspoons garlic cloves, minced
1 1/2 pounds tomatoes, very ripe, coarsely chopped, liquid reserved
1/4 cup coarsely chopped fresh basil
1 1/2 tablespoons red wine vinegar
1/16 teaspoon salt
8 ounces angel hair pasta
fresh ground black pepper
freshly grated Parmesan cheese

Preparations:
Heat 1 tablespoon oil in heavy small skillet over medium low heat. Add garlic and stir for 3 minutes, do not brown.

Transfer to large non-aluminum bowl. Mix in tomatoes and liquid, remaining tablespoon of olive oil, basil and vinegar. Add dash of salt and freshly ground pepper to taste. Let stand 6 hour or refrigerate overnight.

Just before serving, cook angel hair pasta in large amount of boiling water until just tender but still firm to bite.

Drain well; transfer to large bowl. Add sauce and toss. Serve with Parmesan cheese.

Makes 2 Servings.