Heat 1 tablespoon of olive oil in a skillet over low-medium heat. Add minced garlic and sauté for about 3 minutes until fragrant.

Transfer garlic oil to a medium bowl. Add chopped tomatoes, remaining olive oil, basil, red wine vinegar, and season with salt and pepper. Stir to combine.

Allow the tomato mixture to sit at room temperature for at least 30 minutes, up to 6 hours.

Bring a large pot of salted water to a boil. Cook linguine until al dente, around 8-10 minutes. Reserve a cup of pasta water, drain, and return to pot.

Drizzle reserved olive oil over linguine and toss. Add tomato sauce, tossing to coat. Adjust consistency with pasta water as needed. Serve immediately.