Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a quick serve recipe that makes good use of tomatoes. It is from the Weekend magazine dated August 11th'06. Enjoy!

Ingredients Nutrition

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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