How in the world did the combination of tomatoes and peaches slip by me this summer? From what my friend said, every restaurant in Brooklyn had some rendition of it. Kind of hard to imagine with pasta, but I had to try it. Well… thanks to Jessica and before summer ends, I am here to report that I have discovered my latest pasta obsession.
Fettuccine with Tomatoes, Peaches and Parmesan
- 1/2 bag (5-6 oz) Al Dente® Fettuccine
- 2 Tbsp. Olive oil
- 1 clove garlic
- 2 large tomatoes, seeded and cut into bite size pieces
- 1 peach or nectarine with skin on, cut into pieces
- 1/2 cup Parmesan
- fresh basil and/or black olives, optional
Place tomatoes in colander with some coarse salt. In a skillet, over medium heat, cook the garlic and the tomatoes gently for 2 minutes until heated through. Add the peaches. Put the pasta in a pot of boiling salted water. Before draining the pasta, ladle just a little water into the tomatoes. Drain the pasta and toss in skillet with tomatoes. Season with salt and pepper. Serve with Parmesan.