Heat 1 tablespoon of olive oil in a small skillet over medium low heat. Add the chopped garlic and cook for 3 minutes, stirring frequently. Do not brown the garlic.

Transfer the garlic and oil to a medium size non-aluminum bowl and mix in tomatoes, 1 tablespoon olive oil, 3 tablespoons chopped basil, red wine vinegar, and salt and pepper to taste. Mix gently.

Allow tomato mixture to sit at room temperature for 6 hours.

Cook linguine in boiling salted water according to package directions. Drain well and transfer to serving bowl. Toss with 2 teaspoons of olive oil. Add tomato sauce and additional tablespoon of chopped fresh basil and toss to combine with noodles.

Offer grated Parmesan cheese at the table for topping.