You are here: Home » Recipes » Summer Pasta with Peaches, Tomatoes, Pancetta and Basil Summer Pasta with Peaches, Tomatoes, Pancetta and Basil Recipe by Laraine Perri Yield 4 servings Juicy tomatoes and fresh basil are a natural for summer pasta. Luscious peaches and savory pancetta are, too, however less expected. PrintEmail Ingredients 12 ounces dried farfalle4 ounces pancetta, chopped1/3 cup finely chopped shallots4 large garlic cloves, minced1/2 cup dry white wine4 medium peaches, peeled and chopped (about 3 cups)1 pint cherry tomatoes, cut into halves3/4 teaspoon coarse salt2 tablespoons extra-virgin olive oil1 cup roughly torn fresh basil1/2 cup part-skim ricotta Instructions In a large pot, cook pasta according to package directions, Drain, reserving 1/2 cup cooking water, and return pasta to pan. 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. 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.