Litha: Spaghetti with Tomato-Peach Sauce

Litha is drawing near and with that the beginning of the summer. Of course I will cook with the seasons again and will post a few Litha recipes in the next couple of weeks. Foods that I associate with Litha are of course all kind of fruits that are in season now, like cherries. But especially fruits that represent the sun. Think oranges, lemons, mango, peaches but also tomatoes. Thyme, basil & lavender are herbs that are used often. I choose to make spaghetti with tomato peach sauce because the combination sounded different but nice and sweet. And also because I use any excuse to get my fruits in. The original recipe is from Running to the Kitchen.

Spaghetti with Tomato-Peach Sauce (serves 4)
- 2 large peaches, chopped
- 4 cups cherry tomatoes
- 1 spring onion, chopped
- 3 cloves of garlic, tops sliced off, drizzled with olive oil and wrapped in aluminium foil
- 2 tbsp extra virgin olive oil
- 1 tbsp honey (replace with agave syrup for vegan version)
- 0.25 cup basil leaves
- 1 tbsp balsamic vinegar
- 0.25 tsp cinnamon
- 450 gr spaghetti
- salt & pepper

Preheat oven to 200 degrees and grease a baking sheet. Mix peaches, tomatoes and spring onion with olive oil and honey in a large bowl and then spread out onto baking sheet. Add garlic cloves wrapped in aluminium foil to the baking sheet as well. Roast for 25-30 minutes, tossing occasionally. Once roasted, remove from the oven and let cool for 5 minutes. Meanwhile cook the spaghetti, drain and return to the pot. Unwrap garlic cloves and remove roasted garlic from it’s shell. Add garlic and tomato/peach mixture to a food processor. Add remaining ingredients and process until blended but still slightly chunky. Season with salt & pepper to taste and add the basil. Mix spaghetti with the sauce and toss to coat.

The first day the sauce was rather thin and a bit soupy. On the second day the sauce thickened and tasted even better than the first day :)

Pin It

Tweet