This is a perfect pasta to make when the grill is still in it's summer time position and the strawberry tomatoes & basil are reaching their peak. After you start grilling tomatoes, you won't stop. They are great with pasta, as an antipasti, or with fish and anything else that comes off the grill.

Over low heat in a small sauce pan, brown pinenuts until fragrant - set aside.

Light a barbeque, or heat a grill pan on high. Coat tomatoes in olive oil and season with salt & pepper. Grill tomatoes until soft and charred, but not falling apart. Set aside.

Bring 2 quarts of water to a boil with 2 Tbsp salt. Add pasta.

Over medium low heat, saute garlic & red pepper flakes until garlic is softened but not brown. Return tomatoes to the pan and turn heat to low.

When pasta is still al dente, turn heat of tomato pan back up to medium high. Add pasta to tomatoes with a 1/2 cup of pasta water and toss. Add salt & pepper to taste, basil & pinenuts and combine. Allow pasta to finish cooking in the pan - when water has thickened to the consistency of a sauce and coats the pasta evenly, it's ready to go.

Divide pasta between warmed pasta bowls and finish with good quality extra virgin olive oil, Parmigiano Reggiano and a pinch of basil.