Light Southwestern Tomato Pasta

1 pound pasta

4 large tomatoes, cubed

1 teaspoon chopped fresh cilantro

1 pinch dried basil

2 teaspoons white sugar

½ teaspoon dried oregano

⅓ cup olive oil

salt and pepper to taste

2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl, combine tomatoes, cilantro, basil, sugar and oregano; mix well, then add olive oil and season with salt and pepper to taste. Mix well.

Combine sauce with pasta and toss to coat. Top with cheese and serve.