Food & Cooking Recipes Ingredients Pasta and Grains Spaghetti with Tomatoes and Tarragon 3.5 (10) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Servings: 4 Serving pasta with fresh tomato sauce is ideal in August and September, when tomatoes are in season and at their most flavorful. Ingredients 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) Directions 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. Rate it Print