Spaghetti with Tomatoes and Tarragon
Plum (or Roma) tomatoes are egg-shaped, with less juice and more pulp than many varieties. This makes them ideal for cooking, though they are also eaten raw. They are available year-round.
- 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)
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.
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.
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.