Linguine with Crudaiola (Uncooked Tomato Sauce)

This recipe came from Bon Appetit, but it never seems to have made it to Epicurious. The sauce needs to marinate at least half an hour, and longer if you have the time. So make that ahead. There's almost nothing to be done after that, so this is a good dish for serving to friends, with salad and crusty bread, as a simple but yummy supper.

• 1 3/4 pounds ripe tomatoes, chopped
  Since these are not going to be cooked, try to get them as fresh and firm as you can.
• 1 cup coarsely chopped fresh basil
  This seems to be about 2 ounces of basil, which is a lot. Buy a four ounce container, if you can find one, instead of two one-ounce ones (which may well cost more), and use the rest for something else.
• 1/2 cup pine nuts, toasted
  The right way to do this is to heat a small, heavy skillet until it's good and hot and then put in the pine nuts and stir them until they're browned a bit. (Test it by flicking water off your fingers. When the water jumps and spits, it's ready.) The nuts will toast very quickly this way, and you won't be as likely to burn them.
• 1/2 cup olive oil
• 6 garlic cloves, finely chopped (or pressed)
• 1 teaspoon salt
• 1 teaspoon black pepper
  
• 1 pound linguine
  The original recipe called for taglierini, but I've never seen it
• 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Combine the first seven ingredients in a bowl and marinate in the fridge for at least half an hour and as long as three hours.
Cook the pasta until it's almost done and definitely still firm. (It will cook a bit more later.) Reserving a cup of the liquid, drain the pasta, but don't shake it dry. Put the pasta back in the pot, add the sauce, and turn the heat back up to medium-high. Toss until the sauce is heated through and it coats the pasta, adding water as needed, in small amounts, to keep everything moist. Remove from the heat and add the cheese, tossing to blend, and add a little more water, if need be. Check the seasoning and serve with additional cheese.