Spaghetti with Herb Roasted Peaches

Serves 4 

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.


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