Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 8 ounces of your chosen pasta. Cook until al dente, about 8 to 10 minutes, stirring occasionally.

Before draining, reserve ¼ cup of the starchy pasta cooking water. Drain the pasta and let the steam escape.

In a large mixing bowl, combine 2 minced garlic cloves, 3 tablespoons of extra virgin olive oil, and 3 tablespoons of finely diced red onion. Drizzle in 1½ tablespoons of balsamic vinegar, fold in 2 cups of chopped fresh tomatoes and ⅓ cup of roughly chopped basil leaves. Season with salt and pepper.

Add the hot, drained pasta to the bowl with the sauce mixture and gently toss to combine. If the sauce is too thick, add reserved pasta water gradually.

Let the pasta sit for about 5 minutes to allow the flavors to meld.

Serve the Bruschetta Pasta warm, garnishing with ½ cup of grated Parmesan cheese and crushed red pepper flakes if desired.