Peach Tomato Basil Pasta
A delicious sweet summer pasta dish, made with simple ingredients! This is the epitome of Italian food.
Equipment
- microplaner optional for Brazil nut parmesan (included above)
Ingredients
- 6 vine ripen tomatoes, diced
- 1 pint cherry tomatoes, halved sub for 2 more vine ripen tomatoes
- 1 large ripe yellow peach, diced sub 2 small, the more the merrier here :)
- 3 tsp avocado oil or olive oil
- 1 handful basil, torn extra for topping
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup saved pasta water
- 8 oz gluten free pasta of choice I used penne
Optional Toppings:
- black pepper
- vegan ricotta cheese
- Brazil nuts, grated into "parmesan topping"
Instructions
- Start my dicing up the tomatoes and peach.
- Add avocado oil or olive oil to a sauté pan and heat on a low-medium heat.
- Add the tomatoes, peach, sea salt, pepper and basil and stir until well combined. Turn the heat up to bring to a gentle boil and then reduce to a low simmer.
- Stirring occasionally for about 35-40 minutes. The excess juices will begin to evaporate.
- While that simmers, cook your pasta of choice according to package instructions until al dente.
- Save about 1/4 cup of pasta water before draining your pasta.
- Add pasta water and pasta to your sauce and mix until well coated.
- Cook for an additional 5 minutes or until pasta texture is to your liking and remove from the heat.
- Serve and top with fresh basil, black pepper, Brazil nut parmesan and/or dairy free ricotta and enjoy!