Put a pot of water on the stove to boil; when it reaches a boil salt the water and add the pasta.
As the pasta cooks, take out your cutting board, and dice the tomatoes, removing some the the seeds but saving the tomato water, and add them to a large bowl.
Add the chopped herbs and garlic; stir.
Add olive oil and 1/4 cup of the parmigiano to the tomato mixture and stir again.
When the pasta is ready (you want to turn it off just a tad before it's ready), place a large skillet on the stove and heat to medium.
Strain the pasta, reserving about a cup of the pasta water, ad add it to the pan; add the reserved tomato water and stir to coat (if you didn't have that much tomato water, you can add a few spoonfuls of liquid from the tomato mixture).
Once the pasta is coated well, put it in a large bowl; add the raw tomato mixture and toss well.
Serve immediately (or at room temperature) with extra cheese
