Cook the pasta in boiling salted water according to the instructions on the packet. Cut tomatoes into strips. Clean and wash spring onions and cut into rings. Roast pine nuts in a pan without fat, remove.
For the vinaigrette season vinegar with salt, pepper and sugar. Fold in the oil. Wash the basil, shake dry and pluck the leaves from the stalks.
Drain the pasta. Mix the pasta, vinaigrette, spring onions, pine nuts and tomato strips and leave to stand for about 15 minutes, stirring occasionally. Season salad again with salt, pepper and possibly vinegar. Pluck large basil leaves roughly small. Finally fold in basil leaves.