Go Back
–+ servings

Tomato & Peach Pasta

5 | 2 reviews
If you've never had peaches in a pasta sauce - do not be alarmed, they are about to change your life. This Tomato & Peach Pasta is a classic burst cherry tomato pasta sauce with the slight sweetness of fresh summer peaches. Add a bit of Calabrian chili to balance the spice and this is pasta heaven.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 pint cherry tomatoes, assorted colors
  • 1 medium peach
  • 2-3 large garlic cloves
  • 2 sprigs fresh basil
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons calabrian chili paste, or 2 teaspoons of red chili flakes
  • 16 ounces dried rigatoni, or your pasta of choice
  • 1-2 tablespoons salted butter
  • Diamond Crystal kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 ounce fresh parmesan , for topping

Instructions 

  1. Slice the cherry tomatoes in half. Cube the peach into bite-sized pieces, about 1 square centimeter in size. Mince 3 garlic cloves and chiffonade 3 sprigs of basil.
  2. Place a medium-sized Dutch oven over medium heat and add 1/3 cup of olive oil. Heat the oil for a minute or two, then add the garlic and cook for 1-2 minutes, or until it is very slightly golden on the edges, but not crisp.
  3. Add the cherry tomatoes and peaches. Use a wooden spoon to mix them in with the garlic and make sure they are fully coated in the oil. Season with a generous pinch of salt and let this simmer, stirring occasionally, for about 5 minutes, or until the tomatoes have burst and start to melt into the oil.
  4. Use the back of your spoon to gently smash the tomatoes and peaches as they cook. It doesn't have to be perfect since we'll be blending the sauce later, but it helps let the flavors combine.
  5. Stir in the basil and 2 tablespoons of Calabrian chili paste. Allow the mixture simmer and cook for another 3-4 minutes. You'll start to see the tomatoes and peaches slowly break down and combine into a beautifully colored sauce.
  6. On another burner, bring a large pot of salted water to a boil. Cook your pasta to al dente according to the package instructions. When the pasta is done cooking, reserve a cup of pasta water before draining.
  7. Remove the Dutch oven holding the sauce from the heat. Add 1/2 cup of pasta water and use an immersion blender to blend the sauce into a smooth and creamy texture. Taste and season with salt as needed.
  8. Use a slotted spoon to transfer the pasta into the sauce. Stir, adding splashes of pasta water as needed, until the pasta is nice and creamy. Add a 1-2 tablespoons of butter and stir to combine.
  9. Serve with a fresh grating of parmesan and a few cracks of black pepper. Enjoy!
Serving: 1 bowlCalories: 474kcalCarbohydrates: 52gProtein: 10gFat: 27g