Tomato Salad Spaghetti

• 4 tablespoons olive oil
• 2 tablespoons garlic, minced
• 3 lbs tomatoes, very ripe, coarsely chopped with liquid reserved
• 1/2 cup fresh basil, coarsely chopped
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• fresh ground black pepper (to taste)
• 1 lb spaghetti
• freshly grated parmesan cheese (to taste)

1. In a small skillet, over medium-low heat, heat 1 T. of the oil. Add garlic and cook; stirring constantly, for about 3 minutes. Do not brown. Transfer to a large bowl.
2. To the garlic in the bowl, add the tomatoes and their liquid, the remaining 3 T. olive oil, basil, vinegar, salt and pepper; mix well. Let stand for 1 hour for flavors to blend.
3. Just before you are ready to serve, cook spaghetti according to package directions; drain. Turn into a large pasta bowl, add the sauce, and toss to coat. Add Parmesan cheese to taste and serve.

olive oil, garlic, tomatoes, fresh basil, red wine vinegar, salt, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/tomato-salad-spaghetti-285325 (may not work)