Sweet summer peaches meet savory herbs and Parmigiano in this bright, unexpected pasta dish. Roasting the fruit with shallots and thyme deepens their flavor, turning them soft and caramelized enough to melt into the spaghetti. Perfect for a late-summer dinner or a cozy weeknight meal when you want something simple, elegant, and just a little bit special!

Serves: 4

Ready in: 40 minutes

Ingredients:

• 2 ½ pounds of peaches, cut into wedges (approximately 8 peaches)
• 1 shallot, chopped
• 4 sprigs fresh thyme
• 6 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons chopped fresh basil (or 2 teaspoons dried)
  
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
• 1 cup breadcrumbs
  
• 1 garlic clove, minced (approximately ½ tablespoon)
• 12 ounces spaghetti
• 2 ounces Parmiggiano Reggiano cheese, grated, plus more for serving
  

Instructions:

1. Preheat the oven to 425°F. Toss together peaches, shallot, thyme sprigs, 2 tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Bake for 20 minutes or until the peaches are very soft. Remove thyme sprigs and toss peaches with the parsley and basil. 
   
2. Heat 4 tbsp. olive oil in a medium skillet over medium heat. Add breadcrumbs and garlic; cook 3 minutes, stirring often, until golden brown. Stir in a pinch of salt and pepper.
   
3. Cook pasta in boiling salted water until al dente. Drain, but reserve ½ cup pasta water. 
4. Toss pasta with roasted peaches, ¼ cup pasta water, and cheese until combined. Add additional pasta water (as needed) to coat pasta. Top with breadcrumbs and serve with additional cheese, if desired.

Tip: Brush a little olive oil on the breadcrumbs before toasting - they’ll brown more evenly and get extra crunch!