2cans 14.5 ounces Muir Glen Fire Roasted Red and Yellow Tomatoes
Freshly grated parmesanoptional
Mix the fresh and dried oregano together in a small bowl.
Marinate the tomatoes with half the olive oil and salt and pepper to taste.
Cook the bucatini in a generous mount of boiling salted water, then drain thoroughly and return to the pan. Toss with the oregano mixture and the remaining olive oil. Place an equal amount of the tomato mixture on top of each serving.