Spaghetti With Tomatoes Tarragon Recipes
SPAGHETTI WITH SUN GOLD TOMATO SAUCE
Provided by Michael Anthony
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Dinner Summer Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
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.
SPAGHETTI WITH FRESH TOMATO AND HERBS
Categories Herb Pasta Tomato Appetizer Quick & Easy Parmesan Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to the boil. Drop in the tomatoes, cook for 15 seconds, and then transfer them to a large bowl of cool water. Slip off the skins and cut them in half through the middle. Poke out the seeds with your finger, and roughly dice the flesh. Warm a large ceramic or glass mixing bowl by rinsing it with hot water. Toss the tomatoes in the bowl with the olive oil, mixed herbs, parsley, and ricotta cheese.
- Bring the large pot of water back to a rolling boil, add the spaghetti, and cook until tender but still firm. Drain and add it immediately to the tomato mixture in the bowl. Sprinkle with the Parmigiano. Toss with tongs or two wooden spoons until the pasta is evenly coated. Add salt and freshly ground pepper to taste. Pass extra Parmigiano cheese at the table.
SPAGHETTI WITH TOMATOES AND TARRAGON
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 Pasta and Grains
Time 40m
Number Of Ingredients 7
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 TOMATOES AND ANCHOVY BUTTER
Categories Brunch Side Quick & Easy Dinner Lunch Bon Appétit
Number Of Ingredients 8
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).
PASTA WITH FRESH TOMATO SAUCE
Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
TOMATO TARRAGON SAUCE
Make and share this Tomato Tarragon Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Saute shallot and garlic in oil in a small saucepan until tender; about 2 minutes.
- Add remaining ingredients and heat to boiling; reduce heat and simmer, uncovered, for about 5 minutes. Serve hot.
Nutrition Facts : Calories 236.5, Fat 6.7, SaturatedFat 0.9, Sodium 852.2, Carbohydrate 43.8, Fiber 5.1, Sugar 23.4, Protein 6
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ROASTED CHERRY TOMATO SPAGHETTI WITH TARRAGON
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- Heat the oven to 220°C/200°C fan/ gas 7. Spread the tomatoes on a tray, drizzle with olive oil and roast for 15 minutes until just charred.
- Meanwhile, cook the pasta according to the pack instructions. Drain well and return to the pan, off the heat.
- Scrape the tomatoes and any cooking juices into the pasta pan, then stir in the cream and most of the tarragon. Season and serve sprinkled with grated cheese and the remaining tarragon.
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