Name: Tomato-Peach Spaghetti with Arugula, Olives, Almonds & Goat Cheese
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 cup almonds, sliced; 1 ½ (142 g) pkg baby arugula; 1 small pkg fresh basil; 3 cloves garlic; 1 ½ (113 g) logs goat cheese; 1 ½ small pkgs grape tomatoes; ¾ cup Kalamata olives, pitted; 6 peaches; 1 ½ medium red onions; 425 g spaghetti pasta; balsamic vinegar; black pepper; crushed red pepper; extra virgin olive oil; salt

Tomato-Peach Spaghetti with Arugula, Olives, Almonds & Goat CheeseTomato-Peach Spaghetti with Arugula, Olives, Almonds & Goat Cheese — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 cup almonds, sliced

1 ½ (142 g) pkg baby arugula

1 small pkg fresh basil

3 cloves garlic

1 ½ (113 g) logs goat cheese

1 ½ small pkgs grape tomatoes

¾ cup Kalamata olives, pitted

6 peaches

1 ½ medium red onions

425 g spaghetti pasta

balsamic vinegar

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with hot water (from the tap); cover and bring to a boil over high heat. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. (Reserve ¾-cup cooking water before draining and set aside.)

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Medium dice, place in a medium bowl, and set aside.

Peel, halve, and small dice onions; peel and mince garlic.

Preheat another large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom; add onion and garlic. Cook, stirring frequently, until starting to soften, 3-4 minutes.

Add peaches, tomatoes, vinegar, and spices to the pot; continue to cook, stirring occasionally, until peaches soften and tomatoes start to burst, 4-5 minutes. (Reserve bowl for the next step.)

Meanwhile, roughly chop olives and place in the reserved bowl.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add half to the bowl with the olives. (Set remaining basil aside for serving.)

Add pasta, reserved pasta water, olives, basil, and almonds to the pot; continue to cook, stirring occasionally, until sauce has thickened slightly, 2-3 minutes more.

Add arugula to the pot in handfuls, waiting for the arugula to wilt slightly before adding the next handful. Remove from heat.

To serve, divide pasta between plates or bowls and crumble goat cheese over top. Garnish with reserved basil and enjoy!

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