2 ½ lb peaches, cut into wedges (about 8 peaches)
1 shallot, chopped
4 sprigs thyme
6 Tbsp. olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh basil
1 cup coarse fresh breadcrumbs
1 garlic clove, minced
12 oz. spaghetti
2 oz. Parmiggiano Reggiano cheese, grated, plus more for serving
1. Preheat oven to 425F. Toss together peaches, shallot, thyme sprigs, 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Bake 20 minutes or until peaches are very soft. Remove thyme sprigs and toss peaches with parsley and basil.
2. Heat 4 tablespoons olive oil in a medium skillet over medium heat. Add breadcrumbs and garlic; cook 3 minutes, stirring often, until golden brown. Stir in pinch of salt and pepper.
3. Cook pasta in boiling salted water until al dente; drain, reserving ½ cup pasta cooking water. Toss pasta with roasted peaches, ¼ cup pasta water, and cheese, tossing well. Add additional pasta water as needed to coat pasta. Top with breadcrumbs and serve with additional cheese, if desired.