Spaghetti with Tomatoes and Tarragon
Coarse salt and ground pepper, to taste
2 pounds beefsteak or plum tomatoes, cored
1/4 cup extra-virgin olive oil
1/2 cup finely chopped shallots
3/4 pound uncooked spaghetti
1 Tbsp coarsely chopped fresh tarragon or basil
1/2 cup grated Parmesan cheese, plus more for serving
Bring a large pot of water to 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 pan, heat oil over medium-low. Add shallots and cook until golden, stirring occasionally, about 5 minutes. Remove pan from heat. Stir in tomatoes until coated with oil, sprinkle with salt and pepper to taste.
Cook pasta until al dente, according to package instructions. Drain and return to pot. Pour tomato mixture over pasta; add tarragon and Parmesan. Toss to combine. Divide among bowls, top with additional Parmesan.