Wednesday, July 28, 2010
Peach and Tomato Pasta
Btw, this is a fast recipe and you don't want the peaches too mushy, so it's good to have everything chopped and ready to add when it calls for it.
12 oz. spaghetti or linguine (I used spaghetti but may try a single pasta next time)
3 cloves garlic (I used garlic powder equivalent, check the container)
1 Tbsp canola oil (I used olive oil)
1 pint grape tomatoes (I used several romas, diced)
2 lb. peaches (about 6), pitted & sliced and/or coarsely chopped (leave the skins on)
1/2 cup pitted Kalamata olives, halved (don't like these at all so didn't use them)
1/3 cup chopped basil leaves (used dried equivalent)
1/4 tsp. salt
1/8 tsp. black pepper
1/4 to 1/2 tsp. crushed red pepper
toasted slivered almonds (opt.)
1. Prepare spaghetti according to package directions. Reserve 1/4 c. of the spaghetti cooking liquid. Drain spaghetti and return to pot; keep warm.
2. Meanwhile, in a 12-inch skillet cook garlic in hot oil over medium heat for 1 minute. Add tomatoes. Cook, uncovered, for 2 minutes. Add peaches. Cook 4 to 5 minutes more or until peaches are just soft, stirring occasionally. Stir in olives, basil, salt, and peppers; heat through.
3. Add peach mixture to cooked spaghetti along w/ reserved spaghetti cooking liquid. Toss to combine. Season to taste w/ additional salt and pepper. Serve warm or at room temp. Sprinkle w/ almonds just before serving.
Makes 6 servings.
Enjoy! So unique yet yummy.