Wash your fresh ripe tomatoes under cold water, pat them dry, then slice into 1-inch pieces and set aside in a large mixing bowl.

Mince the fresh garlic and add it to the bowl with the tomatoes.

Sprinkle kosher salt, freshly ground black pepper, and sugar into the bowl. Drizzle with extra virgin olive oil and balsamic vinegar, then stir until the tomatoes are coated. Cover and let marinate for at least 1 hour.

Bring a large pot of salted water to a boil. Add the bite-size pasta, cook according to package instructions until al dente, then drain.

Add the warm pasta to the bowl with the marinated tomatoes and toss gently to combine.

Stir in freshly chopped Italian parsley, adjust seasoning with more salt and pepper if needed. Serve immediately or refrigerate for up to 3 hours.

Top with freshly shredded Parmesan just before serving.