You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 12 ounces dried farfalle
  • 4 ounces pancetta, chopped
  • 1/3 cup finely chopped shallots
  • 4 large garlic cloves, minced
  • 1/2 cup dry white wine
  • 4 medium peaches, peeled and chopped (about 3 cups)
  • 1 pint cherry tomatoes, cut into halves
  • 3/4 teaspoon coarse salt
  • 2 tablespoons extra-virgin olive oil
  • 1 cup roughly torn fresh basil
  • 1/2 cup part-skim ricotta

Instructions

  1. In a large pot, cook pasta according to package directions, Drain, reserving 1/2 cup cooking water, and return pasta to pan.
  2. While pasta is cooking, heat a large skillet over medium heat. Add pancetta; cook until fat is rendered and pancetta is crisp, about 5 minutes. Transfer to a paper towel-lined plate. Add shallot and sauté until soft. Add garlic and sauté until just fragrant. Add wine; cook, stirring to deglaze, until reduced by half. Add peaches and tomatoes, salt and pepper; stir 1 minute.
  3. Gently stir peach-tomato mixture and reserved cooking water into pasta. Cover and simmer 2 minutes over low heat to blend flavors. Gently stir in olive oil and basil and spoon into serving bowls. Top each with a dollop of ricotta.
 

Videos You Might Also Like

The recipe was originally published as Summer Pasta with Peaches, Tomatoes, Pancetta and Basil on Relish.com

Didn't find what you were looking for? Try another search: