Spaghetti With Tomatoes And Tarragon Recipes

SPAGHETTI WITH TOMATOES AND TARRAGON

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.

EASY SPAGHETTI WITH TOMATO SAUCE

Steps:

• Brown beef over medium heat. Drain off fat.
• In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
• Cook pasta according to package directions. Drain. Serve sauce over spaghetti.

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.

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 WITH MUSHROOMS, ZUCCHINI, AND TARRAGON

Steps:

• Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes. Transfer to bowl. Brush skillet again with oil; heat over medium-high heat. Add mushrooms; sauté until brown and tender, adding water by tablespoonfuls as needed if mushrooms stick to skillet, about 18 minutes. Add zucchini mixture, herbs, and garlic; stir 1 minute. Season to taste with salt and pepper.
• Add pasta and tomatoes to mushroom mixture; toss to blend, adding water by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl.

TUNA TARRAGON PASTA SALAD

Steps:

• Whisk together the first six (dressing) ingredients.
• Fold in the tuna and peas.
• Toss in the pasta.
• Season with salt and pepper, to taste.
• Chill at least two hours before serving.
• The pasta will absorb the dressing, the flavors will blend and the dried tarragon flavor will really blossom.

PASTA SALAD

Steps:

• Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
• Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
• Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
• Drizzle with olive oil and top with cracked black pepper just before serving.