Place a large pot of water over high heat and bring to a boil. Once the water is boiling, add a generous amount of salt and the pasta and cook until al dente according to package directions. Reserve about 1 cup of the starchy cooking water when you drain the pasta.
While the pasta is cooking, add the tomatoes, basil, tarragon, salt and pepper to a large mixing bowl. Using a microplane or the fine side of a box grater, grate the garlic into the bowl.
Add the cooked pasta to the bowl and drizzle with the EVOO. Add some of the reserved pasta water to create a sauce and toss to combine.
Allow the pasta and tomatoes to rest a few minutes before serving so the flavors have a chance to meld.