Preheat oven to 400°F.
Place a large pot of water over high heat and bring up to a boil to cook the pasta.
While the water is coming to a boil, place a medium-size, high-sided skillet on the stove with 2 tablespoons EVOO over medium heat. Saute the shallots and garlic 3-4 minutes then stir in tomatoes and crush them with a wooden spoon or potato masher. Season the sauce with salt and pepper to your taste, cook five minutes more then stir in tarragon and basil, and turn off heat.