Step 1

1 Warm a medium skillet over medium heat

Step 2

2 Toss in the pine nuts and toast, stirring frequently, until fragrant and golden, about 5 minutes

Step 3

3 Transfer to a mini food processor and add 3 tablespoons oil, the lemon juice and 1/2 teaspoon salt

Step 4

4 Blend until smooth, scrape the sides and blend again

Step 5

5 (Alternatively, you can use a mortar and pestle to crush the nuts and grind until a paste forms

Step 6

6 If you want to use a regular-size food processor, you may need to double the sauce recipe to get it to blend smoothly

Step 7

7 The sauce can be stored in a glass jar in the refrigerator for up to 1 month

Step 8

8 )

Step 9

9 In a large bowl, combine the tomatoes and their juices, basil, the remaining 2 tablespoons oil, the vinegar, garlic, the remaining 1/4 teaspoon salt, and the pepper and toss to thoroughly combine

Step 10

10 Taste, and add more salt and pepper, if needed

Step 11

11 Set aside to marinate while you cook the pasta (you can prepare the tomatoes up to 3 hours in advance)

Step 12

12 Cook the pasta in a large pot of salted water according to the package directions

Step 13

13 Drain the pasta well and return to the pot

Step 14

14 Add the pine nut sauce and toss to evenly coat the pasta

Step 15

15 Add the pasta to the bowl of tomatoes and gently toss to combine

Step 16

16 Taste and season with more salt and pepper, if needed, and serve