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.
