Tri Color Tomato Linguine

4 Servings

2/3 cup	Pastene Extra Virgin Olive Oil, divided
6 large	shallots, thinly sliced
4 tsp	Pastene Minced Garlic
2 cans	Pastene Tri-color Tomatoes
1/2 cup	thinly sliced fresh basil
2 tbsp	chopped fresh oregano
12 oz	Pastene Linguine
2 oz	Pastene Parmesan Cheese
	Salt and pepper

Heat 1/3 cup Pastene Olive Oil in large skillet over medium-high heat. Add shallots and sauté 5 minutes. Add garlic; sauté 2 minutes. Reduce heat to medium; add tomatoes and herbs. Stir until tomatoes are heated through, about 2 minutes. Remove from heat; season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to the bite. Drain; transfer to bowl. Top with tomato mixture. Drizzle with 1/3 cup oil and sprinkle with Parmesan.