Summer Pasta with Peaches, Tomatoes, Pancetta and Basil

  • Yield 4 servings

Juicy tomatoes and fresh basil are a natural for summer pasta. Luscious peaches and savory pancetta are, too, however less expected.

Peaches

Ingredients

12 ounces dried farfalle
4 ounces pancetta, chopped
1/3 cup finely chopped shallots
4 large garlic cloves, minced
1/2 cup dry white wine
4 medium peaches, peeled and chopped (about 3 cups)
1 pint cherry tomatoes, cut into halves
3/4 teaspoon coarse salt
2 tablespoons extra-virgin olive oil
1 cup roughly torn fresh basil
1/2 cup part-skim ricotta

Instructions

  1. In a large pot, cook pasta according to package directions, Drain, reserving 1/2 cup cooking water, and return pasta to pan.
  2. While pasta is cooking, heat a large skillet over medium heat. Add pancetta; cook until fat is rendered and pancetta is crisp, about 5 minutes. Transfer to a paper towel-lined plate. Add shallot and sauté until soft. Add garlic and sauté until just fragrant. Add wine; cook, stirring to deglaze, until reduced by half. Add peaches and tomatoes, salt and pepper; stir 1 minute.
  3. Gently stir peach-tomato mixture and reserved cooking water into pasta. Cover and simmer 2 minutes over low heat to blend flavors. Gently stir in olive oil and basil and spoon into serving bowls. Top each with a dollop of ricotta.
 

Comments

Follow

Get every new post delivered to your Inbox.

Join 280 other followers