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rigatoni a'la fine herbes

featuring faerie's fine herbes

12 oz rigatoni
1 lb tomatoes, skinned and chopped
12 oz zucchini, trimmed and diced
3 tbsp extra virgin olive oil
2-3 tbsp fine herbes
salt and pepper
grated fresh Parmesan or Romano cheese

Cook rigatoni in boiling, salted water according to package directions. Do not over cook. Pasta should be 'al dente', that is, cooked but not mushy.
Put the tomatoes and zucchini into a pan with the oil and simmer very gently for 30 minutes until well combined, stirring frequently.
Add salt and pepper to taste.
Stir in the herbs and cook 8-10 minutes more.
Toss the hot, drained rigatoni in half of the sauce. Transfer to a warmed serving dish and pour the rest of the sauce over the top.
Serve sprinkled with grated cheese.