spaghetti with tarragon and tomatoes

-everyday food magazine

*coarse salt and pepper
*2 lbs beefsteak or plum tomatoes, cored
*1/4 c. extra-virgin olive oil
*1/2 c. finely chopped shallots
*3/4 lb spaghetti
*1 tablespoon coarsely chopped basil or tarragon
*1/2 c. grated parmesan + more for serving

1. bring a large pot of salted water to boil. meanwhile, halve tomatoes lengthwise. squeeze gently to remove most of the seeds; discard seeds. chop tomatoes into 1/2" pieces and transfer to a bowl; set aside.

2. in a large skillet, heat oil over medium-low heat. 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.

3. 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.

servings: 4
prep time: 40 minutes
total time: 40 minutes