Combine tomatoes, garlic, basil, ½ cup olive oil, salt and pepper in a large bowl. Cover with plastic wrap. Allow it to sit at room temperature at least 2 hours or as long as 10 hours.

Cook pasta in a large pot of salted boiling water until al dente and drain. In a skillet, add ¼ cup olive oil and sauté tomato mixture for about 6–8 minutes, until softened.

Put pasta on a serving platter and top with tomato mixture, goat cheese and pine nuts.

Recipe courtesy Salomé Cervantes, executive chef of Café Zack in Ventura.