Tomato Peach Pasta

makes 4-6 servings

1 pint of cherry tomatoes  
2 medium ripe peaches 
2-3 cloves of garlic  
3 sprigs of basil 
2 tbsps of Calabrian Chiles, chopped or paste (Substitute for red chili flakes)
¼ cup of olive oil
¼ cup Parmesan cheese, grated 
Salt and pepper to taste  

Chop peaches into small chunks. Cut tomatoes in half, mince garlic and tear basil.  

Heat olive oil over medium heat in a heavy bottomed pan. Once heated, add garlic and allow to cook for two minutes. Mix in peaches and cherry tomatoes and allow to cook covered for 5 minutes. 

Once the tomatoes have begun to burst, mash the peaches and tomatoes with the back of a slotted spoon. Break down big chunks of the fruits and stir to combine. Add in the Calabrian Chile to your spice preference and combine.  

Take off heat and allow to cool before adding the contents to a blender. Pulse until well combined. Return sauce to the pot and allow the mixture to simmer on medium until slightly reduced.   

Heat water in a large pot with a generous portion of salt. Once the water reaches a boil add in your pasta and cook to directions on box. Drain pasta and reserve ¼ cup of pasta water.   

Add drained pasta to sauce with ¼ cup of pasta water. Mix to combine and add Parmesan cheese. Toss the pasta and add more water as needed for a velvety smooth texture.  

Plate and top with Parmesan cheese and enjoy