Spaghetti With Tomatoes And Tarragon Recipes

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HEIRLOOM TOMATOES WITH TARRAGON



Heirloom Tomatoes with Tarragon image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 5

6 heirloom tomatoes, assorted sizes and colors
Sea salt
Red wine vinegar
Bunch of tarragon
Freshly ground black pepper

Steps:

  • Cut the large tomatoes in thick slices and the small ones in wedges. Arrange the tomatoes on a platter and sprinkle generously with sea salt.
  • Drizzle red wine vinegar all over the tomatoes.
  • Using scissors, clip the tarragon leaves over the salad, sprinkle with pepper and drizzle with more red wine vinegar. Allow to sit for 10 minutes and serve at room temperature.

SPAGHETTI WITH TOMATOES AND TARRAGON



Spaghetti with Tomatoes and Tarragon image

Serving pasta with fresh tomato sauce is ideal in August and September, when tomatoes are in season and at their most flavorful.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Number Of Ingredients 7

Coarse salt and ground pepper
2 pounds beefsteak or plum tomatoes, cored
1/4 cup extra-virgin olive oil
1/2 cup finely chopped shallots
3/4 pound spaghetti
1 tablespoon coarsely chopped fresh tarragon or basil
1/2 cup grated Parmesan cheese, plus more for serving (optional)

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.

TOMATO TARRAGON CREAM SAUCE RECIPE



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 SALAD WITH TOMATOES AND PEAS



Pasta Salad with Tomatoes and Peas image

Categories     Salad     Pasta     Tomato     Vegetable     Side     Quick & Easy     Pea     Summer     Healthy     Gourmet

Yield Serves 10 to 12

Number Of Ingredients 11

1/3 cup white-wine vinegar
2 tablespoons water
2 teaspoons salt
1/2 teaspoon sugar
2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried, crumbled
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup olive oil
1 pound medium pasta shells
1/2 pound shelled fresh or frozen peas (about 1 1/2 cups), boiled until tender and drained
2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved
1/2 cup shredded fresh basil leaves

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.

SPAGHETTI WITH MUSHROOMS, ZUCCHINI, AND TARRAGON



Spaghetti with Mushrooms, Zucchini, and Tarragon image

Called "French pasta" at the restaurant, this Provençal-style special (using no butter and a minimum of oil) is typical of Méteigner's light French fare.

Provided by Jean François Méteigner

Yield Makes 4 servings

Number Of Ingredients 9

Olive oil
1 pound zucchini, trimmed, diced
1/2 teaspoon dried crushed red pepper
2 pounds mushrooms, sliced
21/2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
3 large garlic cloves, minced
12 ounces spaghetti, freshly cooked
2 large tomatoes, chopped

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.

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