Here's another summertime dish that I am in love with at the moment. Peaches in a savory pasta dish may sound odd, but it really works. I saw a version of this dish on a Japanese TV show a few weeks ago, and thought it sounded odd but intriguing. Indeed it is. The ripe peaches are like the best, juiciest fresh tomatoes ever, and the salt, basil and olive oil turn the sweetness around totally, making it a wonderful savory dish.
The one big requirement of this recipe is that you simply must have good, juicy ripe peaches or nectarines. If you make this with unripe, hard peaches or those awful woolly peaches it will not work at all. You should also use very fresh basil leaves just picked off the plant, the best extra virgin olive oil you can afford, and a good salt.
I think this works best with a thin pasta like cappellini or vermicelli, maybe spaghettini, altough you can try it with very thin handmade noodles. It can be served warm or chilled; I think it tastes peachier when warm, but it's very refreshing cold. It works really well as a first course - and since I'm not allowed to have big portions of pasta that's how I've been enjoying it.
Type: pasta, appetizer, summer, fruit, vegetarian, vegan
Prep time: 10 min :: Cook time: 15 min :: Total time: 25 min
Serving size: appetizer size (or 1 main dish portion)
Use two kinds of peaches - white and yellow - for added color.
This is just a variation on the classic caprese - tomatoes and mozzarella with basil. Just use sliced peaches instead of the tomato combined with mozzarella (a nice soft and jucy buffalo mozzarella is best), plus basil, olive oil and salt.
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By Makiko Itoh
Published: June 28, 2013