LATE SUMMER TOMATO NECTARINE PASTA

[nverland]

LATE SUMMER TOMATO NECTARINE PASTA
Serves 4

1 pound pasta*
¼ cup pasta water**
1 pound cherry tomatoes, sliced in half, about 3 cups
1 tablespoon olive oil
2 medium nectarines, chopped into bite-sized pieces, skin on, about 1 ½ cups
2 cloves of garlic
1/8 teaspoon salt
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
½ cup basil sliced into thin strips

Cook the pasta according to the package directions. Measure out your pasta water like we tell you below and set that aside.

While your pasta is cooking, grab a large skillet or wok and warm it up over a medium heat. Add the oil. Throw in the cherry tomatoes and cook them until they start to shrivel up a bit, about 4-5 minutes. Add the nectarines, garlic, and salt and cook for another minute more just to warm up the nectarines. Now turn off the heat. Add the lemon juice and balsamic vinegar, then toss in the pasta. Start mixing that up as you add in the pasta water.

Fold in the basil and taste. Add more lemon juice, vinegar, basil, or salt. Serve right away with some extra basil on top.

If you end up with leftovers, you can also enjoy this cold. It’s delicious and involves no effort.

* Spaghetti or angel hair is best. Whole wheat is great if you roll like that.