Serving pasta with fresh tomato sauce is ideal in August and September, when tomatoes are in season and at their most flavorful.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 7
Steps:
- 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.
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