Spaghetti with Tomatoes and Tarragon

Prep Time:
40 mins
Total Time:
40 mins

Serving pasta with fresh tomato sauce is ideal in August and September, when tomatoes are in season and at their most flavorful.


  • Coarse salt and ground pepper

  • 2 pounds beefsteak or plum tomatoes, cored

  • ¼ cup extra-virgin olive oil

  • ½ cup finely chopped shallots

  • ¾ pound spaghetti

  • 1 tablespoon coarsely chopped fresh tarragon or basil

  • ½ cup grated Parmesan cheese, plus more for serving (optional)


  1. 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.

  2. 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.

  3. 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.

Related Articles