Rigatoni with Tomatoes and Fresh Herbs

1 pound rigatoni pasta
1/3 cup olive oil
2 garlic cloves, thinly sliced
1 (28 oz.) can chopped tomatoes, drained
1/4 cup chopped parsley
1/4 cup chopped basil
1 teaspoon chopped oregano
salt and pepper, to taste
Freshly grated Parmesan cheese

Side dish:
Asparagus
Mozzarella cheese

Cook pasta according to package.

Meanwhile, heat olive oil in large skillet.

Add garlic and cook over medium heat for 2 mins.

Add tomatoes and herbs and cook on medium for 6 min.

Add salt and pepper, along with a 1/2 cup of the pasta water

Drain pasta and add to skillet

Stir well and cook for 3 minutes

Serve with Parmesan cheese

Meanwhile...
Cook asparagus until crunchy...

Sprinkle mozzarella over and put in microwave for several seconds.



Enjoy!