Peach and Tomato Pasta

Sadly, summer is coming to an end here in Tennessee. This recipe is a summer time favorite in our home- fresh organic peaches, organic "sweet 100" tomatoes from the garden, home grown basil, garlic. My mouth is watering just typing those ingredients!

A few years ago I was given a free 1 year membership to Better Homes & Gardens. I rarely found things that I liked in there but this recipe is a nugget of GOLD. I have changed it slightly (John and I both don't enjoy olives, we like less peaches, different kind of spaghetti, more garlic, and olive oil)

Ingredients

• 12  ounces capellini 
  
  
  4  cloves garlic, chopped
• 
  
  1 tablespoon organic olive oil
• 
  
  1 pint organic grape tomatoes or sweet 100's
• 
  
  3 medium size peaches, pitted and sliced or coarsely chopped
• 
  
  1/3  cup chopped organic basil leaves
• 
  
  1/4  teaspoon salt
•  
  
  
   1/ 4  teaspoon crushed red pepper
• 
  
  1/8  teaspoon ground black pepper
• 
  
  Toasted slivered almonds 

Directions

1.

 Prepare spaghetti according to package directions. Reserve 1/4 cup of the spaghetti cooking liquid. Drain spaghetti and return to pot; keep warm.

2.

 Meanwhile, in a 12-inch skillet cook garlic in olive oil over medium heat for 1 minute. Add tomatoes. Cook, uncovered, for 2 minutes.  Add peaches. Cook 5-10 minutes more or until peaches are soft, stirring occasionally. I take a potato masher and mash the tomatoes. I leave about 1/4 of them still whole. Stir in basil, salt, and peppers; heat through.

3.

3. Add peach mixture to cooked spaghetti along with reserved spaghetti cooking liquid. Toss to combine. Serve warm or at room temperature. Sprinkle with almonds just before serving.

(I forgot the almonds in this picture!)

Here is a link to the original recipe.  I have also had this over zucchini noodles (spiralized zucchini) instead of capellini.

http://www.bhg.com/recipe/pasta/peach-and-tomato-pasta/