Wash and core the tomatoes and cut into 1cm cubes. Boil pasta (recipe below), and as it nears its cooking time, heat the olive oil in a pan at high flame and add the garlic. As the garlic starts to brown add the tomatoes and crush with a fork. Add the basil, oregano and parsley, season to taste and allow to simmer for a couple of minutes.
Drain the scilatelli (or penne or spaghetti), and then toss in the pan with the sauce. Serve immediately with freshly grated Parmigiano-Reggiano and extra freshly chopped parsley.

To Make the Scilatelli:
Sift and blend flours, make a well and add the eggs, olive oil and a pinch of salt. Mix together to make dough and add water as needed. Knead for 10 minutes, until dough is soft and elastic but not sticky.
Roll out into 1cm thick logs and cut 0.5 cm pieces at a 45degree angle, then place a skewer in the middle of each piece and roll on bench so that pasta is wrapped around the skewer then gently pull out the skewer leaving a hole through the middle of the pasta.

Serves 2

Cook the pasta in a large pan of boiling salted water.  Three minutes before end of cooking time, throw in the asparagus pieces.  Remove from heat and drain well.
While pasta cooks, combine the garlic and olive oil in a serving bowl.  Stir in the hot pasta and asparagus, tossing well to coat with oil.
Toss through the remaining ingredients, check seasoning,  and serve immediately.

Tip: If using fresh egg pasta, try it with different flavourings eg. red capsicum or saffron.  Flavoured olive oils are available at gourmet food stores, or use lemon myrtle -infused macadamia oil.