In a large shallow bowl, combine the tomatoes, fontina, basil, garlic, olive oil, salt and pepper. Put this together an hour before you plan to eat and set aside at room temperature.
Bring a large pot of salted water to a boil and cook the pasta 8 to 10 minutes, until al dente. Drain the pasta and toss with the sauce. Season with salt, pepper, red wine vinegar and additional basil. Serve at once, sprinkled with grated Parmesan cheese.