Roasted Tomato Peach Sauce with Spaghetti
This spaghetti with roasted tomato peach sauce is slightly sweet and a great light summer meal.
Servings: 4 servings
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: 1SERVING | Calories: 569kcal | Carbohydrates: 105g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 35mg | Potassium: 711mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1053IU | Vitamin C: 39mg | Calcium: 55mg | Iron: 3mg