Spaghetti With Tomatoes and Tarragon |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a quick serve recipe that makes good use of tomatoes. It is from the Weekend magazine dated August 11th'06. Enjoy! Ingredients:
coarse salt, to taste |
fresh ground black pepper, to taste |
2 lbs beef steaks tomatoes or 2 lbs plum tomatoes, cored |
1/4 cup extra virgin olive oil |
1/2 cup finely chopped onion |
3/4 lb spaghetti |
1 tablespoon coarsely chopped fresh tarragon or 1 tablespoon basil |
1/2 cup grated parmesan cheese |
2 tablespoons grated parmesan cheese, for serving (optional) |
Directions:
1. Bring a large pot of salted water to a boil.
2. Halve tomatoes lengthwise. Squeeze each tomato gently to remove the seeds and discard the seeds.
3. Chop tomatoes into 1/2 inch pieces.
4. Transfer to a bowl and keep aside.
5. In a large skillet on low-medium heat, heat oil and then toss in the shallots.
6. Cook until golden, stirring occasionally, for about 5 minutes.
7. Remove pan from heat and stir in the tomatoes.
8. Allow them to be coated in oil and season with salt and pepper.
9. Cook pasta in a separate pot until al dente. Follow package directions to cook the pasta.
10. Drain and once again transfer the pasta to a pot.
11. Pour tomato mixture over the pasta.
12. Add tarragon and Parmesan.
13. Toss to combine well.
14. Divide the cooked pasta between 4 bowls.
15. Top with additional Parmesan cheese if desired and serve.
16. Enjoy!
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