Roast the pine nuts in a pan without fat until golden brown and take them out. Bring 4-5 l salted water (1 teaspoon salt per litre) to the boil. Wash and halve the cherry tomatoes. Peel garlic and chop finely. Mix the prepared ingredients, capers and olive oil, crushing the cherry tomatoes a little. Season the sauce with salt and pepper.
Add the noodles to the boiling salted water and cook according to the instructions on the packet. Grate the parmesan finely. Wash the basil, shake dry and pluck off the leaves.
Drain the pasta, mix with the cold sauce and basil. Serve immediately and sprinkle with parmesan.