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Spaghetti with Tomatoes and Tarragon

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

Source: Everyday Food, July/August 2006
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  • CKL23056510
    9 JAN, 2019
    I used tomatoes and Tarragon from our garden. I used Truffle Oil and regular olive oil. I added juice of one lemon, 3 cloves of garlic, red pepper flakes, and fresh asparagus. The original recipe was a little plain for my taste.
    Reply
  • ediththayer
    29 AUG, 2012
    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.
    Reply
  • MS12477685
    24 FEB, 2009
    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.
    Reply

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