1 pound cherry tomatoes, quartered
2 cloves garlic, minced
2 teaspoons red wine vinegar
1 tablespoon extra-virgin olive oil
1/2 pound dried pasta, preferably rigatoni or penne
1 tablespoon butter
2 tablespoons torn basil
In non-reactive mixing bowl, combine tomatoes, garlic, vinegar, oil and salt to taste. Mix well, but be careful not to smash too many tomatoes. Let stand at room temperature at least 30 minutes.
In large saucepan with plenty of rapidly boiling salted water, cook pasta until al dente. Drain, shaking well. Combine in mixing bowl with butter. Stir to coat pasta. Add 2/3 cherry tomato mixture and basil. Stir well to combine. Taste to adjust for salt. Divide among 4 pasta bowls. Spoon remainder of cherry tomato mixture on top for garnish. Makes 4 servings.