Step 1

Warm a medium skillet over medium heat. Toss in the pine nuts and toast, stirring frequently, until fragrant and golden, about 5 minutes. Transfer to a mini food processor and add 3 tablespoons oil, the lemon juice and 1/2 teaspoon salt. Blend until smooth, scrape the sides and blend again.

Step 2

(Alternatively, you can use a mortar and pestle to crush the nuts and grind until a paste forms. If you want to use a regular-size food processor, you may need to double the sauce recipe to get it to blend smoothly. The sauce can be stored in a glass jar in the refrigerator for up to 1 month.)

Step 3

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. Taste, and add more salt and pepper, if needed. Set aside to marinate while you cook the pasta (you can prepare the tomatoes up to 3 hours in advance).

Step 4

Cook the pasta in a large pot of salted water according to the package directions. Drain the pasta well and return to the pot. Add the pine nut sauce and toss to evenly coat the pasta. Add the pasta to the bowl of tomatoes and gently toss to combine. Taste and season with more salt and pepper, if needed, and serve.