Cook pasta in a large pot of salted boiling water until very soft, about 2 minutes beyond package instructions. Drain and return to pot.

While warm, drizzle two-thirds of olive oil and balsamic vinegar over pasta. Toss to coat and let it cool for about 15 minutes.

Chop ripe tomatoes and mix with reserved juices and remaining dressing. Let marinate for 10 minutes.

Combine tomato mixture with cooled pasta, then fold in basil and Parmesan.

Transfer to a serving bowl, drizzle with balsamic glaze, and sprinkle with pine nuts if using.