Spaghetti with Balsamic Tomatoes

This is something I put together the other day out of (almost) pantry-only ingredients; in any case, the ingredients are ones I tend to keep on hand. (If fresh basil isn't immediately available, then dried might be an option. You'll lose a certain amount of "brightness" in the final product and some eye appeal, but the balsamic vinegar has a fair amount of brightness to begin with.)

Depending on the balsamic vinegar you have, adding brown sugar to the braising tomatoes may not be necessary. The vinegar I use for this recipe is cheap--it comes in a half-gallon jug, really watery and pungent--which is why reducing it to this extent, which thickens it and reduces the harshness, is preferable to trying it straight. There's really no reason to use good-quality balsamic vinegar here, though; it would be a terrible waste.

Ingredients:

• 1 pound spaghetti
• 1 12-oz can of whole tomatoes (those packed in juice are preferable to those in puree)
• 2 cloves garlic, sliced thin
• 2 tbs + 2 tsp olive oil
• 3/4 cup balsamic vinegar
• 1-2 tbs brown sugar (optional)
  
• 2 tbs fresh basil chiffonade
• pinch kosher salt
• pepper to taste

Directions

1. Prepare pasta according to package directions. (I usually cook pasta 1-2 minutes less than the directions indicate to avoid mushy pasta.)
   
2. Drain can of tomatoes in a colander. Remove seeds, stems, and cores from the whole tomatoes where possible. (With very small or young tomatoes, the cores may not be woody and will not need to be removed.)
   
3. Heat 2 tbs olive oil in 12-inch nonstick skillet over medium high heat until shimmering.
   
4. Saute the drained tomatoes in the skillet, breaking them up with a spatula until they are roughly chopped.
5. Add balsamic vinegar to the tomatoes and cook until the vinegar is reduced into the tomatoes. You may add the brown sugar here if you wish, as well as salt, if necessary.
6. Set the tomatoes aside, clean the pan, and add 2 tsp olive oil over medium heat.
7. Saute garlic until golden with a pinch of kosher salt, then add to the tomato mixture
   
8. Toss the pasta with the tomatoes and garlic; add the fresh basil and top with freshly grated parmesan.