Remove the stalks from the tomatoes and cut a small cross in the opposite end. Bring a pan of water to the boil, add the tomatoes and blanch for 2 minutes, then transfer them to a bowl of ice-cold water. Peel off the skin and chop them.
Heat the oil in a frying pan over a medium heat, add the chilli and garlic and fry until fragrant and the garlic is just starting to turn a light golden brown at the edges. Quickly add the peeled and chopped tomatoes and season with salt. Leave to simmer for about 15 minutes. Meanwhile, cook the pasta in plenty of lightly salted boiling water until al dente.
The sauce should be thick at this stage. If it looks too dry, add a little of the pasta cooking water. Stir the vinegar into the sauce and season to taste. Drain the pasta and toss it in the sauce. Cook until the sauce coats every piece of pasta. Then divide the dish between bowls, drizzle with a little oil, grate some Parmesan over the top and finish with the basil leaves.
