Summer Pasta with Peaches, Tomatoes, Pancetta and Basil

  • Yield: 4 servings


12ounces dried farfalle
4ounces pancetta, chopped
1/3cup finely chopped shallots
4large garlic cloves, minced
1/2cup dry white wine
4medium peaches, peeled and chopped (about 3 cups)
1pint cherry tomatoes, cut into halves
3/4teaspoon coarse salt
2tablespoons extra-virgin olive oil
1cup roughly torn fresh basil
1/2cup part-skim ricotta


  1. In a large pot, cook pasta according to package directions, Drain, reserving 1/2 cup cooking water, and return pasta to pan.
  2. While pasta is cooking, heat a large skillet over medium heat. Add pancetta; cook until fat is rendered and pancetta is crisp, about 5 minutes. Transfer to a paper towel-lined plate. Add shallot and sauté until soft. Add garlic and sauté until just fragrant. Add wine; cook, stirring to deglaze, until reduced by half. Add peaches and tomatoes, salt and pepper; stir 1 minute.
  3. Gently stir peach-tomato mixture and reserved cooking water into pasta. Cover and simmer 2 minutes over low heat to blend flavors. Gently stir in olive oil and basil and spoon into serving bowls. Top each with a dollop of ricotta. 
 —Recipe by Laraine Perri