Spaghetti With Tomatoes 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.

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!

TASTY TARRAGON AND TOMATO RICE DISH

Steps:

• In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• In a separate pot over medium heat, mix the tomatoes, vermouth, brown sugar, tarragon, basil, sea salt, and pepper. Cook, stirring occasionally, 20 minutes, until most of the liquid has been reduced. Serve over the cooked rice.

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.

SPAGHETTI WITH CREAMY SPINACH AND TARRAGON

Steps:

• Remove any tough stems from the spinach.
• In a large frying pan, melt the butter over medium-low heat.
• Add scallions and tarragon and cook for 2 minutes.
• Add the spinach and salt and stir until wilted.
• Simmer until the liquid evaporates from the spinach about 5 minutes.
• Cook spaghetti in salted water, until just done, about 12 minutes.
• Reserve 1 cup of the pasta water.
• Drain spaghetti and toss with 3/4 cup of the pasta water, spinach mixture, cream cheese, parsley, Parmesan, and pepper.
• If the sauce seems too thick, add more of the reserved pasta water.

TOMATO-TARRAGON VINAIGRETTE

Steps:

• In a medium-size bowl, combine the tomato juice, tarragon and shallots. Whisk in the olive oil, salt and pepper.

SPAGHETTI WITH SUN GOLD TOMATO SAUCE

Steps:

• Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft but not brown, 6-8 minutes. Add garlic, basil, thyme, and tarragon sprigs, star anise, and clove, and cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and vinegar. Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, 10-15 minutes. Discard thyme, tarragon, and basil sprigs, star anise, and clove. Season sauce with salt and pepper.
• Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
• Add pasta and 1/2 cup pasta cooking liquid to sauce in skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.
• DO AHEAD: Sauce can be made 1 day ahead. Cover and chill. Reheat before tossing with spaghetti.