Heat the oil in a large frying pan over a high heat, add the garlic and cook, stirring, for 30 seconds. Quickly stir in the tomatoes. Bring to the boil, season with salt and pepper and cook for 6–7 minutes, squashing the tomatoes down slightly to release their juice.
Remove from the heat and stir in the vinegar and basil. Leave the flavour of the basil to infuse into the sauce while you cook the pasta.
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Transfer the sauce to a serving bowl. Drain the pasta thoroughly, then stir into the sauce. Serve immediately with a drizzle of extra virgin olive oil or a scattering of grated Parmesan.