Step 1

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

Step 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.

Step 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.