Step 1

Slice the cherry tomatoes in half. Cube the peaches, making them about 1 square centimeter in size. Slice or mince the garlic, and chiffonade cut the basil.

Step 2

In a medium-sized dutch oven, add in the olive oil and bring it to medium heat. When the oil is warm, add in the garlic and cook for about 1-2 minutes, or until it is very slightly golden on the edges, but not crisp.

Step 3

Add in the cherry tomatoes and peaches. Use a wooden spoon to mix them in with the garlic and make sure they are fully coated in the oil. Season with a generous pinch of salt and let this simmer, stirring occasionally, for about 5 minutes or until the tomatoes have burst and start to melt into the oil.

Step 4

Use the back of your spoon to smash the tomatoes and peaches during this process. It doesn't have to be perfect since we'll be blending the sauce later, but it helps let the flavors combine as they cook.

Step 5

Add in the basil and the calabrian chili paste and stir to combine. Let the mixture simmer and cook another 3-4 minutes. You'll start to see the tomatoes and peaches slowly break down and combine into a beautiful color and sauce.

Step 6

On another section of the stove, bring a large pot of water to a boil. Season it liberally with salt and cook your pasta to al dente according to package instructions. When the pasta is done cooking, drain it, but reserve a cup of pasta water.

Step 7

Take the heat off of the dutch oven holding the sauce. Add in about 1/2 cup of pasta water and use an immersion blender to blend the sauce into a smooth and creamy texture. Taste and season with salt as needed.

Step 8

Pour this sauce over the drained pasta. Add a splash of pasta water if needed, this helps the sauce cling to the pasta. Add a knob of butter and stir until the pasta is sauced and glossy.

Step 9

Portion out onto four plates. Serve with a fresh grating of parmesan and a few cracks of black pepper. Enjoy!