Pasta with Peaches

Peach Pasta

12 oz BD Gluten Free Spaghetti (or regular Pasta)

3 cloves garlic, thinly sliced

1 Tbsp BD EVOO

1 pint grape tomatoes

2lbs peaches, pitted and sliced (around 6 peaches)

½ cup Kalamata olives, halved

½ cup BD Peach Vinegar

1/3 cup fresh basil leaves

¼ tsp BD Himalayan salt

1/8 tsp BD ground pepper

½ tsp BD crushed red pepper

BD chopped almonds (toasted for extra flavor)

Cook the spaghetti according to directions on BDProvisions.com

Drain spaghetti, return to pot and keep warm.

In a 12 inch skillet, cook the garlic in hot olive oil over medium heat for 1 minute.  Add the tomatoes and cook, uncovered, 2 minutes.  Add the peaches and cook until just soft, stirring occasionally, 4 to 5 minutes.  Stir in the olives, basil, ¼ tsp salt, 1/8 tsp pepper, and the crushed red pepper and peach Vinegar.  Heat through.

Add the peach mixture to the cooked spaghetti and toss to combine.  Season to taste with salt and pepper.  Sprinkle with almonds.

Serves 6