Best 7 Spaghetti With Tomatoes And Tarragon Recipes

SPAGHETTI WITH TOMATOES AND ANCHOVY BUTTER

Steps:

• Cook 1/2 pound spaghetti; drain, reserving 1/2 cup cooking liquid. Meanwhile, heat 4 tablespoons unsalted butter in a large skillet over medium heat. Cook 2 anchovy fillets and 4 sliced garlic cloves, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes. Add 2 pounds quartered medium tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8-10 minutes. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives).

SIMPLE SPAGHETTI WITH TOMATO SAUCE

Steps:

• Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
• Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
• Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
• Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.

SPAGHETTI WITH TOMATOES AND TARRAGON

Steps:

• Bring a large pot of salted water to a boil.
• Halve tomatoes lengthwise. Squeeze each tomato gently to remove the seeds and discard the seeds.
• Chop tomatoes into 1/2 inch pieces.
• Transfer to a bowl and keep aside.
• In a large skillet on low-medium heat, heat oil and then toss in the shallots.
• Cook until golden, stirring occasionally, for about 5 minutes.
• Remove pan from heat and stir in the tomatoes.
• Allow them to be coated in oil and season with salt and pepper.
• Cook pasta in a separate pot until al dente. Follow package directions to cook the pasta.
• Drain and once again transfer the pasta to a pot.
• Pour tomato mixture over the pasta.
• Add tarragon and Parmesan.
• Toss to combine well.
• Divide the cooked pasta between 4 bowls.
• Top with additional Parmesan cheese if desired and serve.
• Enjoy!

SPAGHETTI AL LIMONE WITH SHRIMP

Steps:

• Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
• While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
• Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
• Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
• Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
• Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
• Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.

SPAGHETTI WITH FRESH TOMATOES

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper. Drain spaghetti; add to tomato mixture and toss to combine. , In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat.

PASTA WITH CORN, ZUCCHINI AND TOMATOES

Steps:

• Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
• Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
• While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

PASTA SALAD WITH TOMATOES AND PEAS

Steps:

• In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.