Spaghetti with Herb-Roasted Peaches

Pasta night, elevated with the flavors of summer—basil, fresh cheese, and juicy peaches

Photo: the Peach Truck

From their Nashville headquarters, the Peach Truck supports South Carolina and Georgia peach farmers through a mail-order service. Stephen and Jessica Rose, the husband-and-wife owners, also share plenty of peachy ideas, like this simple summer salad that stars ripe fruit.

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photo: the Peach Truck


  • Spaghetti with Herb-Roasted Peaches (Yield: 4 servings)

    • 2 ½ lb. peaches, cut into wedges (about 8 peaches)

    • 1 shallot, chopped

    • 4 sprigs fresh thyme

    • 6 tbsp. olive oil

    • ½ tsp. kosher salt

    • ¼ tsp. freshly ground black pepper

    • 2 tbsp. chopped fresh parsley (or 2 tsp. dried)

    • 2 tbsp. chopped fresh basil (or 2 tsp. dried)

    • 1 cup coarse fresh breadcrumbs

    • 1 garlic clove, minced

    • 12 oz. spaghetti

    • 2 oz. Parmigiano Reggiano cheese, grated, plus more for serving


  1. Preheat the oven to 425°F. Toss together peaches, shallot, thyme sprigs, 2 tbsp. of olive oil, ½ tsp. salt, and ¼ tsp. pepper. 

  2. Bake for 20 minutes or until peaches are very soft. Remove thyme sprigs and toss peaches with parsley and basil.

  3. Heat 4 tbsp. of olive oil in a medium skillet over medium heat. Add breadcrumbs and garlic; cook 3 minutes, stirring often, until golden brown. Stir in a pinch of salt and pepper.

  4. Cook the pasta in boiling salted water until al dente. Drain, but reserve ½ cup

  5. Toss pasta with roasted peaches, ¼ cup pasta water, and cheese, tossing well. Add additional pasta water as needed to coat pasta. 

  6. Top with breadcrumbs and serve with additional cheese, if desired.