Boil pasta until not quite "al dente".
Rinse in cold water, drain and toss with 1/4 C. olive oil. Set aside.
Heat a skillet. Add bread crumbs and "dry fry/toast" until golden brown.
Quarter tomatoes and cut out seed portions.
To remove skin: Press tomato quarters, skin side down, on a cutting board and, using a sharp knife, slice through to just above the skin. Separate tomato flesh from skin (discard skin). An option is using a specialized tomato skin peeler.
Heat 2 T. olive oil in a large fry pan.
Add garlic and cook till brown.
Add parsley, basil, mint, lemon zest, pine nuts, raisins, and tomato flesh.
Add white wine and cook until raisins plump up.
Fold in cooked pasta.
Drizzle with 1 to 2 T. olive oil.
Stir in toasted bread crumbs.
Serve with grated cheese.