I HAD NEVER LIKED IT
A “pomodoro” pasta with peaches and strawberries
Ingredients for 4 people:
300 g spaghetti
250 g of yellow flesh peaches
150 g of strawberries
1 shallot (about 30 g)
basil to taste
EVO oil to taste
Salt to taste
200 g of tomato water (optional)
Method
Peel the shallot and cut it finely, put it in a saucepan with a drizzle of oil and the basil stems, let it dry for 10 minutes.
In the meantime, wash and peel the peaches and strawberries. Cut the peaches into cubes and the strawberries into quarters. Add the peaches to the now cooked shallot. Let it get warm. Add basil, salt, water or tomato water. Cook for about 15 minutes.
Add the strawberries and cook for another 5 minutes. While the sauce is cooking, bring the pasta al dente in plenty of salted water to the boil. Drain and stir in the pan with the fruit sauce and a drizzle of oil. Serve in bowls making nests with the spaghetti, complete with a spoonful of sauce and some basil leaves
