Spaghetti with Tomatoes and Tarragon
2 lbs beefsteak or plum tomatoes, cored
1/4 cup extra virgin olive oil
½ c finely chopped shallots
3/4 lb spaghetti
1 T coarsely chopped fresh tarragon or basil
½ c grated Parmesan cheese
While water for pasta boils,, halve tomatoes lengthwise. Squeeze gently to remove seeds. Chop tomatoes into ½” pieces. Set aside. Heat oil over medium-low. Add shallots; cook until golden, stirring occasionally. Remove pan from heat, stir in tomatoes until coated with oil; season generously with salt and pepper. Cook pasta until al dente. Drain, pour tomato mixture over pasta; add tarragon and Parmesan. Toss to combine.