In a skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and sauté for about 3 minutes until fragrant and soft.

Transfer the garlic and oil to a bowl, then mix in very ripe tomatoes, remaining olive oil, chopped basil, red wine vinegar, salt, and pepper. Allow the mixture to marinate at room temperature for up to 6 hours.

Boil a large pot of salted water, add linguine, and cook according to package directions (8-10 minutes) until al dente. Drain without rinsing.

In a serving bowl, toss the hot linguine with 2 teaspoons of extra olive oil and gently fold in the tomato mixture and reserved basil.

Serve the linguine topped with freshly grated Parmesan cheese if desired.