Vegan Bruschetta Pasta

1 Add 1/2 a tablespoon of olive oil to a large non-stick skillet. Heat on medium high. Then add the garlic. Saute, reducing heat as needed until the garlic has soften. About 2-3 minutes. Remove from heat and put the garlic in a food processor or blender. Set aside to cool.
2 Now, cook the pasta according to package directions. Making sure to save some of the pasta water before you drain the pasta. Once you have saved some water, drain when the pasta is done. 
3 While the pasta is cooking, heat another 1/2 tablespoon of olive oil in the skillet you sauteed the garlic in. Then add the tomatoes. Saute, reducing heat as needed until the tomatoes start to burst. About 5-7 minutes. Season with a pinch of salt and pepper.
4 You can press the tomatoes down with a spatula or spoon to help them burst. Then add the balsamic vinegar to the tomatoes. 
5 Continue to saute for another 2-4 minutes or until the balsamic thickens slightly. Remove from heat.
6 Then make the garlic puree. Add the 2 remaining tablespoons of olive oil and a pinch of salt and pepper to the food processor or blender with the sauteed garlic. 
7 Begin to pulse, then drizzle in the reserved pasta water. Blend until smooth.
8 Add the pasta back to the pot after you have drained it. Then pour the garlic sauce over the pasta. Toss to coat. 
9 Then add the balsamic and tomatoes to the pot. Toss everything together. Then add the red pepper and basil. Toss again, then taste and adjust seasoning. You may need more salt. Serve!