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
Method
- Step 1Toss the chopped tomatoes with garlic and vinegar in a bowl. Season with salt, pepper and a pinch of sugar.
- Step 2Heat 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.
- Step 3Meanwhile, 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.
- Low sodium
- Low sugar
- Vegetarian
Nutrition
2975 kj
Energy
26g
Fat Total
9g
Saturated Fat
7g
Fibre
19g
Protein
31mg
Cholesterol
124.9mg
Sodium
7g
Carbs (sugar)
95g
Carbs (total)
All nutrition values are per serve
Notes
Tarragon leaves are from selected greengrocers. Tarragon vinegar is from gourmet shops and delis.
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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