Peach & Tomato Caprese Pasta

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 520 cal
• 20g protein
• 62g carbs
• 22g fat
• 7g fiber

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Ingredients

• 12 oz short pasta such as rigatoni or fusilli
• 3 medium ripe peaches
• 1 lb heirloom or vine tomatoes
• 8 oz fresh mozzarella pearls or torn balls
• 1 cup packed fresh basil leaves
• 1/3 cup extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1 garlic clove
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tsp lemon zest
• 1/4 cup grated parmesan cheese
• 1/4 cup optional toasted pine nuts or chopped almonds

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil. Cook the pasta until just al dente according to package timing, usually 9 to 11 minutes, stirring occasionally so it does not stick.
2. 2While the water heats, make the no-cook sauce. Dice the peaches into 1/2-inch pieces, discarding pits. Core and dice the tomatoes the same size so they mix evenly. Place both in a large heatproof serving bowl.
3. 3Finely grate or mince the garlic clove and add it to the bowl with the peaches and tomatoes. Pour in most of the olive oil, add the lemon zest, red pepper flakes, salt, and black pepper. Tear half the basil leaves into the bowl and toss gently so the fruit begins to release juices.
4. 4When the pasta is al dente, reserve a cup of the starchy cooking water, then drain the pasta well. Immediately add the hot pasta to the peach-tomato mixture and toss vigorously. The heat will slightly soften the fruit and bloom the garlic without cooking it fully.
5. 5If the mixture looks dry, splash in a few tablespoons of reserved pasta water until a light glossy sauce coats every piece. Fold in the mozzarella pearls so they soften at the edges but do not fully melt into strings.
6. 6Taste and adjust seasoning with more salt, a grind of pepper, or a squeeze of lemon if the peaches are very sweet. The balance should taste bright, juicy, and herbaceous.
7. 7Drizzle the balsamic glaze in thin ribbons over the top. Scatter the remaining whole or torn basil leaves, grated parmesan, and toasted nuts if using. Finish with the last drizzle of olive oil.
8. 8Serve at once in shallow bowls while the pasta is still warm and the mozzarella is creamy. This dish is excellent family-style in the center of the table for a relaxed indoor or patio dinner.