Capellini With Salsa Cruda

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1 1/2 pounds ripe tomatoes, seeded and chopped, juices reserved

1 tablespoon minced garlic

1/3 cup olive oil

1 tablespoon wine vinegar

Salt and freshly ground pepper

12 ounces capellini

4 quarts boiling, salted water

1/2 cup grated Parmesan cheese

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