Instructions

1. Heat oil in a large skillet over medium heat. Add garlic, basil, thyme, and tarragon sprigs, and cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and vinegar. 
2. Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, about 10 minutes. Discard thyme, tarragon, and basil sprigs. Season sauce, to taste, with salt and pepper.
3. Meanwhile, cook capellini in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
4. Add pasta to sauce in skillet. Cook, tossing and adding pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Garnish with fresh torn basil leaves, and toss one more time.