Pasta with Five Fresh Herbs

Cook pasta according to package directions, omitting salt and fat; drain.

Place in a large bowl.

Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, and toss well to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.

Add tomatoes and garlic; saut 2 minutes.

Add chives and thyme; saut 1 additional minute or until tomatoes are slightly charred and skins are just beginning to burst.

Add broth; bring to a boil. Cook over high heat 1 minute.

Add tomato mixture and parsley to pasta; toss gently to combine.

Sprinkle with cheese; serve immediately.