2lbtomatoes, any shape (larger than cherry)preferably slightly overripe so they feel like full water balloons
1garlic clove
2Tblsunsalted buttercut into small pieces
5tspred wine vinegar
1/2-1tspcrushed red pepper flakes
1/4cextra-virgin olive oilplus more for drizzling
4ozfinely grated Parmesan (about 1 cup)divided
Kosher salt
1lbstrand pastasuch as bucatini, spaghetti, or linguini
1cbasil leavestorn
Instructions
Cut tomatoes in half through the equator (across the midline). Hold halves in your palms and gently squeeze over the sink to remove seeds and surrounding juice/jelly.
Casually and imperfectly chop seeded tomatoes so you have some pieces that are very small and some pieces that are a bit larger, but everything should be smaller than an acorn.
Transfer tomatoes to a large bowl and mash mixture several times with the back of a large spoon or potato masher to release more juices (you can also just use your hands).
Finely grate garlic into bowl with tomatoes with a microplane or fine grater, then add butter, vinegar, red pepper, oil, and half the Parmesan. Season with several pinches of salt, then toss with a large spoon to combine.
Cover bowl with plastic and let sit at room temperature at least 30 minutes and up to 5 hours. This lets the flavors marry and tomato juices exude (because we want a saucy pasta).
Bring a large pot of water to a boil and add a small fistful of salt. Cook pasta until al dente (follow package instructions).
As soon as pasta is ready, drain and transfer noodles to bowl with tomatoes and TOSS TOSS TOSS. You want the hot pasta to melt the cheese and butter, which will thicken the sauce.
Taste pasta and season with more salt, if needed, then toss in basil.
Using tongs, portion pasta into shallow bowls, then spoon remaining tomatoes and juices over.
Top with remaining Parmesan, then drizzle with oil. Serve.