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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

10 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 3 stars
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.
Rating: Unrated
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.
Rating: Unrated
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.