Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 9 Ratings

Peaches add a touch of sweetness to balance the acidic tomatoes and salty olives. This is the perfect summer pasta recipe.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • Prepare spaghetti according to package directions. Reserve 1/4 cup of the spaghetti cooking liquid. Drain spaghetti and return to pot; keep warm.

  • Meanwhile, in a 12-inch skillet cook garlic in hot oil over medium heat for 1 minute. Add tomatoes. Cook, uncovered, for 2 minutes. Add peaches. Cook 4 to 5 minutes more or until peaches are just soft, stirring occasionally. Stir in olives, basil, salt, and peppers; heat through.

  • Add peach mixture to cooked spaghetti along with reserved spaghetti cooking liquid. Toss to combine. Season to taste with additional salt and pepper. Serve warm or at room temperature. Sprinkle with almonds just before serving.

Nutrition Facts

321 calories; fat 5g; carbohydrates 61g; mono fat 2g; poly fat 1g; insoluble fiber 5g; sugars 16g; protein 9g; vitamin a 1117.6IU; vitamin c 18.3mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 4.1mg; vitamin b6 0.2mg; folate 112.9mcg; sodium 227mg; potassium 481mg; calcium 30.3mg; iron 2mg.