A fresh pasta that’s summer-ready and reminiscent of an Italian bruschetta.
2 lbs. ripe tomatoes, chopped
2 cloves garlic, minced
1 tsp. kosher salt
2 tsps. balsamic vinegar
1 tsp. sugar
1 large pinch of red pepper flakes
1/4 cup extra virgin olive oil
1 lb. pasta (your choice)
1/2 cup fresh basil leaves, chopped