To a sauce pan, over medium heat, add the olive oil along with the garlic.
Cook the garlic just until it is really fragrant and just starting to lose it’s creamy color; do not brown it, just cook.
Pour the oil and garlic into a glass bowl to cool.
While the oil cools, chop the tomatoes into a small dice; about 1/2-inch.
Transfer to a bowl and add the thinly sliced red onions.
Finally, add the salt, ground black pepper and balsamic vinegar; toss to coat.
Pour the cooled oil and garlic into the tomatoes; toss to coat.
Cover and refrigerate for 12 - 24 hours.
Once the tomatoes have marinated, cook the pasta according to the package instructions.
Drain the pasta and toss with the chilled and marinated tomato mixture.
Serve now with fresh basil stirred in, or set it back into the refrigerator until ready to serve.
Either way, do not add the basil until ready to plate up the Marinated Bruschetta Pasta.
Top with parmesan if desired.