Roasted peach and tomato pasta

 

Roasted Peach & Tomato Pasta

A balance of sweet roasted peaches, blistered tomatoes, garlic, fresh basil, and Parmesan creates a silky, summery pasta that tastes elegant enough for a restaurant menu.

Serves: 4
Prep: 15 minutes
Cook: 30 minutes

Ingredients

  • 350 g pasta (rigatoni, mezze rigatoni, or spaghetti)
  • 2 ripe peaches, cut into wedges
  • 300 g cherry tomatoes
  • 5 garlic cloves, peeled
  • 4 tbsp extra-virgin olive oil
  • 1 tsp flaky sea salt
  • Freshly ground black pepper
  • ½ tsp chili flakes (optional)
  • 2 tbsp butter
  • 40 g grated Parmesan, plus extra for serving
  • Handful of fresh basil leaves
  • Zest of ½ lemon
  • 1 tbsp balsamic glaze (optional)
  • Toasted hazelnuts or pine nuts, roughly chopped (optional)

Instructions

1. Roast the fruit and tomatoes

Preheat the oven to 220°C.

Toss together:

  • peaches
  • cherry tomatoes
  • garlic
  • olive oil
  • salt
  • pepper
  • chili flakes

Spread onto a baking tray.

Roast for 20–25 minutes, until:

  • tomatoes burst
  • peaches caramelize around the edges
  • garlic becomes soft and sweet.

2. Cook the pasta

Boil the pasta in well-salted water until just al dente.

Reserve 1 cup of pasta water before draining.

3. Build the sauce

Transfer the roasted tomatoes, peaches, garlic, and all their juices to a large skillet.

Mash some of the tomatoes and garlic with a spoon while leaving some peaches chunky.

Add:

  • butter
  • a splash of pasta water

Simmer for 2 minutes.

4. Finish

Add the pasta and toss vigorously.

Stir in:

  • Parmesan
  • lemon zest
  • basil

Add more pasta water until glossy and silky.

To Serve

Finish with:

  • extra Parmesan
  • basil leaves
  • cracked black pepper
  • toasted hazelnuts or pine nuts
  • a drizzle of balsamic glaze, if desired

Chef's Tips

  • Use peaches that are ripe but still firm so they hold their shape during roasting.
  • Yellow peaches provide a brighter, tangier flavor than white peaches.
  • Roasting the garlic with the fruit eliminates harshness and adds sweetness.
  • Finish the pasta off the heat after adding the cheese to keep the sauce smooth.

Delicious Variations

  • Add torn burrata or fresh mozzarella just before serving.
  • Fold in grilled chicken or prosciutto for extra protein.
  • Replace Parmesan with creamy goat cheese for a tangy twist.
  • Add fresh thyme or rosemary to the roasting tray for a deeper, more aromatic flavor.

This pasta pairs beautifully with a crisp green salad and crusty sourdough bread, making it an ideal late-summer lunch or dinner.

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