Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package instructions, usually about 8-10 minutes until al dente. Drain, reserving ½ cup of starchy pasta water.

In a food processor, add fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic, salt, and ground black pepper. Pulse until finely chopped, about 20-30 seconds.

With the food processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy, about 30 seconds.

In a large mixing bowl, combine the drained rigatoni and pesto, gently tossing until well-coated. Add reserved pasta water if the mixture seems too thick.

Fold in the halved cherry tomatoes, distributing them evenly throughout the pasta.

Transfer to a serving dish, drizzle with balsamic glaze if desired, and sprinkle with additional Parmesan cheese and fresh basil leaves. Serve immediately.