Solomon Gundy with Penne and Fresh Tomatoes

1 packet penne, rigatori, or elbow macaroni, 450g (1 lb)
15 ml (3 tsp) salt (for water)
30 ml (2 tbsp) Walker'sWood Solomon Gundy (to taste)
45 ml (3 tbsp) olive oil
6 large plum tomatoes, skinned and chopped
30 ml (2 tbsp) chopped fresh parsley or basil
2 cloves pressed garlic
120 g (1/2 cup) freshly grated parmesan cheese (optional)
salt and pepper to taste

Method
In a large bowl, combine chopped tomatoes, Walker'sWood Solomon Gundy, olive oil garlic and parsley, a dash of Walker'sWood pepper Sauce and salt and pepper to taste. Add pasta to a large pot of salted boiling water. Cook until 'al dente'. Drain and toss in bowl with other ingredients. Sprinkle with Parmesan cheese and serve.