Spaghetti with Tomatoes and Tarragon

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.

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