Spaghetti With Tomatoes and Tarragon

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

• Ready In: 40 mins
• Serves: 4

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!