Easy Main Italian

Pasta with tomatoes and tarragon

Name: Pasta with tomatoes and tarragon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /italian
Ingredients: 6 vine-ripened tomatoes (about 900g), quartered, seeds removed, chopped; 1 garlic clove, finely chopped; 2 tablespoons tarragon vinegar (see note); Pinch of caster sugar; 1/4 cup (60ml) extra virgin olive oil; 4 eschalots, finely chopped; 40g unsalted butter; 2 tablespoons tarragon leaves (see note), plus extra to serve; 500g angel-hair pasta or spaghettini; 1/3 cup (25g) grated parmesan, plus extra to serve

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Ingredients (10)

6 vine-ripened tomatoes (about 900g), quartered, seeds removed, chopped
1 garlic clove, finely chopped
2 tablespoons tarragon vinegar (see note)
Pinch of caster sugar
1/4 cup (60ml) extra virgin olive oil
4 eschalots, finely chopped
40g unsalted butter
2 tablespoons tarragon leaves (see note), plus extra to serve
500g angel-hair pasta or spaghettini
1/3 cup (25g) grated parmesan, plus extra to serve

Method

1.

Toss the chopped tomatoes with garlic and vinegar in a bowl. Season with salt, pepper and a pinch of sugar.
2.

Heat oil in a frypan over medium heat and cook eschalots for 2 minutes or until soft but not coloured. Add tomato mixture and cook, stirring for 5 minutes or until soft. Stir in butter and tarragon.
3.

Meanwhile, cook the pasta in a large pan of boiling salted water according to packet instructions. Drain, then toss with sauce and parmesan. Serve with extra parmesan and tarragon leaves.