Best Spaghetti With Tomatoes And Tarragon Recipes

Tomato Tarragon Cream Sauce Recipe image

Provided by G. Stephen Jones

Categories Sauces

Time 30m

Number Of Ingredients 7

4 tablespoons butter
1 shallot (minced)
4 cloves garlic (minced)
2 pints grape tomatoes (we used red and yellow, cut in half lenghtwise)
salt and pepper (to taste)
3 tablespoons crème fraiche
2 tablespoons fresh tarragon leaves (finely chopped)

Steps:

Heat up a saucepan or saute pan large enough to hold all the tomatoes over medium heat. When hot, add 2 tablespoons of the butter and let it melt.
Add the shallot and cook for a couple of minutes and then add the garlic. Stir and cook for another minute or two until the garlic becomes fragrant but do not let it burn.
Add the tomatoes, season with a little salt and pepper, stir and cook until the tomatoes start to soften. This can take anywhere from 5 to 10 minutes depending on you stove. If they break down more than you expect, don't fear, they will still be great in the sauce.
Add the remaining 2 tablespoons of butter to the pan with the creme fraiche and the chopped tarragon leaves. Stir to combine and cook for a minute or two.
Taste and adjust seasoning with salt and pepper.

Pasta with Fresh Tomato Sauce image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 8

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)

Steps:

Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.