In a dry skillet on low heat, toast pine nuts. Once golden brown, remove from heat and set aside.
Bring a large pot of salted water to a boil. Cook pasta according to package instructions, or until al dente. Drain pasta, reserving about 1/2 cup of starchy pasta water to finish dish.
In the meantime, heat olive oil and garlic in a large saucepan over medium-high heat. Stir to infuse oil. Once garlic begins to golden, about 1-2 minutes, add tomatoes and capers to the pan. Sauté until golden, about 5 minutes. Salt and pepper to taste.
Combine tomatoes, garlic and capers with hot pasta in the same saucepan. Cook together for about 2 minutes to marry flavors. Add reserved pasta water if desired. Stir in the pine nuts and basil last.