Ingredients
- 3/4 teaspoons fine salt, plus more as needed
- 1/2 cup raw pine nuts
- 5 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fresh lemon juice
- 1 1/2 pounds ripe tomatoes, cored and cut into 1/2-inch chunks
- 1 cup (1/2 ounce) fresh basil leaves, torn
- 2 teaspoons balsamic vinegar
- 1 large garlic clove, pressed or finely grated
- 1/4 teaspoon freshly ground black pepper, or more as needed
- One (12 -ounce) package gluten-free or whole-grain pasta, such as penne, spaghetti or fettuccine
Directions
Step 1
Fill a large pot with water and bring to a boil over high heat. Season with enough salt so the water tastes mildly and pleasantly salty.
Step 2
While the water comes to a boil, heat 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 of the oil, the lemon juice and 1/2 teaspoon of salt. Blend until smooth, scrape the sides and blend again. (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; refrigerate extra sauce until needed, see Make ahead.)
Step 3
In a large bowl, combine the tomatoes and their juices, basil, the remaining 2 tablespoons of oil, the vinegar, garlic, the remaining 1/4 teaspoon of salt, and the pepper and toss to thoroughly combine. Taste, and season with more salt and/or pepper, if needed. Set aside to marinate while you cook the pasta (see Make ahead).
Step 4
Add the pasta to the boiling water and cook according to the package directions. Drain the pasta well and return it 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/or pepper, if needed, and serve.
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