Spaghetti with Tomatoes and Tarragon
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Everyday Food, July/August 2006
- Prep Time 40 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- Coarse salt and ground pepper
- 2 pounds beefsteak or plum tomatoes, cored
- 1/4 cup extra-virgin olive oil
- 1/2 cup finely chopped shallots
- 3/4 pound spaghetti
- 1 tablespoon coarsely chopped fresh tarragon or basil
- 1/2 cup grated Parmesan cheese, plus more for serving (optional)
Directions
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Bring a large pot of salted water to a boil. Meanwhile, halve tomatoes lengthwise. Squeeze gently to remove most of seeds; discard seeds. Chop tomatoes into 1/2-inch pieces, and transfer to a bowl; set aside.
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In a large skillet, heat oil over medium-low. Add shallots; cook until golden, stirring occasionally, about 5 minutes. Remove pan from heat. Stir in tomatoes until coated with oil; season generously with salt and pepper.
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Cook pasta until al dente, according to package instructions. Drain; return to pot. Pour tomato mixture over pasta; add tarragon and Parmesan. Toss to combine. Divide among four bowls; top with additional Parmesan, if desired.
This is a very tasty supper for a summer night. I used 2# of different color heirloom tomatoes from my CSA farm which I peeled. I had an 8 oz. box of spaghetti and found that to be a good ratio to the tomatoes. I used tarragon from my deck garden and some very good Parmesan.
Tomatoes and tarragon - what a terrific combination! I love this speedy weeknight dish, and so reviewed it on my own blog, Recipes That Worked by Mandy Higgins.
I love this dish in the summer. It is so tasty, light and refreshing. I used fresh tarragon from my garden and home grown tomatoes. I can't stop eating it when I make it.