Caputo’s Rigatoni with Fresh Tomatoes & Balsamic Vinegar

3/4 cup Balsamic vinegar, good quality
2 cloves garlic, minced
1 med. red onion, cut into 1/2 inch dice
8 large tomatoes, cored and cut into bite-sized pieces
2/3 cup tightly packed basil, minced
salt freshly ground black pepper
5 oz. Parmigiano Reggiano cheese, shaved with vegetable peeler
1 lb. rigatoni

Bring enough water to boil to cook the pasta. Meanwhile pour the vinegar into a glass bowl, add the garlic and onion. Marinate for about 15 minutes. Put pasta in to cook. While pasta is cooking, fold in the basil and pepper into the vinegar mixture. Let stand while the pasta cooks, about 10 minutes. Drain the pasta and toss it with the tomato mixture, season to taste. Serve topped with the shaved cheese.