Pasta with Tomatoes and Tarragon

The tomatoes are so great this time of year.  I've been buying these beauties lately:

I grow Mexican Marigold (known as Texas Tarragon) instead of Tarragon because it just grows better in the crazy Texas heat.  It tastes the same but it's easier to work with because the leaves aren't as delicate.  Last night I combined the tomatoes and the tarragon and made this great light pasta dish:

1-1/2 pints tomatoes, cut into chunks, some smaller and some larger for variety
1-2 cloves garlic, minced
1-2 T. shallot, minced
At least 2 heaping tablespoons fresh chopped tarragon (or Mexican marigold!)
1/4 cup or so Asiago or Parmesan cheese
Olive oil
Salt and pepper
1/2 pound whole wheat capellini or angel hair pasta (reserve pasta water)

Cook pasta in plenty of salted water.  Saute shallot in olive oil over low heat for a couple of minutes.  Add garlic and saute another minute.  Add tomatoes, increase heat, and stir well to coat.  Cook about 2-3 minutes; remove from heat and season with salt and pepper.  Add tarragon.  Using tongs, remove cooked pasta and place directly into the tomato sauce.  Add 1/2 cup or more of pasta water until you have a good consistency.  Transfer to a bowl and top with the cheese.

If you don't have a shallot on hand, just use more garlic.  I don't always have shallot, but I always have garlic!