Tuesday, July 27, 2010

Peach and Tomato Pasta

Ok, before you freak out at the weird combination...just trust me. Trust me. I have to tell you I thought it was weird too, but I am always willing to take a gamble and try out new flavor combinations. That and the fact that I still have a zillion peaches from the case I ordered a week ago...

But really, trust me. The acidity of the tomatoes cuts the sweetness of the peaches. The sweetness of the peaches cuts the acidity of the tomatoes. It is seriously a match made in heaven. And something that should only be enjoyed in summer...because peaches are a summer fruit, and you shouldn't be eating peaches that have been trucked to you from another country during the dead of your local winter...

Peach and Tomato Pasta
  • 1 pkg of spaghetti (16 oz)
  • 4 cloves of garlic, pressed
  • 2 tbsp olive oil
  • 1 pint cherry tomatoes, halved
  • 7 peaches, pitted and chopped
  • 4 oz sliced olives
  • 2 tbsp dried basil (or a handful of fresh if you have it--I didn't)
  • salt and pepper to taste
  1. Prepare spaghetti according to package directions. Drain, reserving 1/2 cup pasta water.
  2. In a large skillet, cook garlic in olive oil over medium heat until golden and fragrant. Add tomatoes and cook an additional 3-4 minutes. Add peaches and cook until soft. Stir in remaining ingredients.
  3. Add mixture to cook spaghetti along with pasta water. Toss to combine.Serve warm or room temp. Yum!

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