Tagliatelle With Fresh Tomatoes and Balsamic Vinegar

• 34 cup balsamic vinegar
• 2 large garlic cloves, minced
• 1 medium sweet onion, diced
• 8 large vine-ripe tomatoes, cored and diced
• 23 cup fresh basil, chopped
• salt and pepper
• 1 lb tagliatelle pasta noodles or 1 lb fettuccine
• 1 14 cups parmigiano-reggiano cheese, shaved

1. Add the garlic and onion to the vinegar in a glass or pottery bowl (metal taints the flavor) and marinate for 15 minutes.
2. Meanwhile cook the pasta as directed on the box until al dente.
3. Add the tomatoes and basil to the vinegar and let stand while pasta cooks to blend flavors (about 10 minutes).
4. Drain pasta and toss right away with the tomato mixture.
5. Toss with the cheese and serve at once.

balsamic vinegar, garlic, sweet onion, tomatoes, fresh basil, salt, tagliatelle pasta noodles, cheese

Taken from www.food.com/recipe/tagliatelle-with-fresh-tomatoes-and-balsamic-vinegar-166067 (may not work)