Peach and Tomato Pasta

I got to admit that I haven't been too adventurous with cooking savoury dishes with fruit of any kind. However, recently I came across a Peach and tomato pasta sauce recipe at Eat well with Others and decided that this 'not cooking with fruits' business has got to change!

And boy was I glad that I tried this out as it was delicious! The sweetness of the peaches cuts the acidity of the tomatoes making it a very well balanced dish and the use of cinnamon adds a bit of warmth. 

Adapted from Eat well with others.
Serves 3


Ingredients
5 medium sized tomatoes, coarsely chopped
2 large peaches, chopped
1 onion chopped
4 garlic cloves, crushed
1 tbsp olive oil
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
2 tbsp balsamic vinegar
1 can chickpeas
A bunch of basil, leaves plucked and stalks chopped
250g penne pasta


Method
Heat oven to 200 deg C.
In a lightly oiled baking dish, stir together tomatoes, peaches, onions, garlic, olive oil, salt, cinnamon, black pepper and cayenne pepper.
Roast uncovered for 40 mins, stirring at least twice during cooking, until ingredients have softened and thickened.
Stir in chickpeas, balsamic vinegar and basil stalks after 30 mins.
Cook pasta according to package instructions.
Mix pasta with sauce and basil leaves.
Serve.

Refreshing Courgette, Lemon and Chilli Penne Pasta

I've been buying courgettes(zucchini) more often now ever since I started to cook this dish as it simply delicious! That and the husband has been asking for it every so often. :)  Of course I'm not complaining since it's also easy peasy to make! Using lemons in a pasta dish brings a whole new dimension to it, one that's refreshing, light and summery!


Serves 2


Ingredients:
175g of you favourite pasta
Olive oil
2 medium courgettes(zucchini), sliced thinly
2 cloves of garlic, finely chopped
1/2 tsp of crushed chillis
Grated zest and juice of 1 lemon


Method:
1. Bring a large saucepan of water to a boil, add pasta and cooked for 10 mins until just tender


2. Meanwhile, heat the oil in a large frying pan and add the courgettes in a single layer. Cooke on a medium to high heat for 5 mins until golden, turning to cook both sides. Add the garlic and chilli and cook for a further min. Season the courgettes and stir in the grated lemon zest.


3. Drain the pasta and toss with the courgettes . Add the lemon juice and give it another toss. Check seasoning and serve!

Recipe adapted from Waitrose everyday recipes