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Roasted Tomato Peach Sauce with Spaghetti
This spaghetti with roasted tomato peach sauce is slightly sweet and a great light summer meal.
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course:
Main Dishes
Cuisine:
American
Keyword:
roasted tomato peach sauce, tomato peach sauce, tomato peach sauce with spaghetti
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
2
large peaches
chopped
4
cups
cherry tomatoes
1
shallot
coarsely chopped
3
cloves
garlic
tops sliced off, drizzled with olive oil and wrapped in aluminum foil
2
tablespoons
extra virgin olive oil
1
tablespoon
honey
salt & pepper
1/4
cup
basil leaves
1
tablespoon
balsamic vinegar
1/4
teaspoon
cinnamon
pinch
of red pepper flakes
1
lb.
Barilla Plus spaghetti
or other shape/pasta
Instructions
Preheat oven to 400 degrees and grease a baking sheet.
Toss peaches, tomatoes and shallot with olive oil, honey and salt & pepper in a large bowl and spread out onto baking sheet.
Add garlic cloves wrapped in aluminum foil to baking sheet as well.
Roast for 25-30 minutes, tossing occasionally.
Once roasted, remove from the oven and let cool for 5 minutes.
Unwrap garlic cloves and remove roasted garlic from itâ??s shell.
Add garlic and tomato/peach mixture to a food processor.
Add remaining ingredients and process for 30 seconds until blended but still slightly chunky. Season with salt & pepper to taste.
Bring a pot of salted water to a boil and cook spaghetti according to instructions (about 8-9 minutes for al dente).
Drain once cooked and return to pot.
Add as much of the sauce as desired and toss to coat.
Garnish with sliced peaches and basil.
Nutrition
Serving:
1
SERVING
|
Calories:
569
kcal
|
Carbohydrates:
105
g
|
Protein:
17
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Sodium:
35
mg
|
Potassium:
711
mg
|
Fiber:
6
g
|
Sugar:
18
g
|
Vitamin A:
1053
IU
|
Vitamin C:
39
mg
|
Calcium:
55
mg
|
Iron:
3
mg