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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
The tart combination of tomato with the sweet flavor of nectarine and balsamic vinegar makes this pasta dish a summertime favorite! —Nicole
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Ingredients
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1 pound
Pasta
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3 cups
Cherry Tomatoes, Sliced in Half
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2 cups
Nectarines, 1/2-3/4" Cubes
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2
Garlic Cloves
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1/8 teaspoon
Salt
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1 tablespoon
Lemon Juice
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1 tablespoon
Balsamic Vinegar
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1/2 cup
Fresh Basil, Cut into Chiffonades
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3/4 cup
Pasta Water, Reserved
Directions
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Take cherry tomatoes and nectarines and cut according to ingredient list.
TIP - If you want to quickly cut the tomatoes in half, put then between two saucers and use them as a guide to run a knife through!
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Cook pasta according to package directions, salt water liberally.
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While pasta is cooking, warm the 1 tbsp of olive oil over medium high heat. Once warm add the cherry tomatoes and cool for 4-5 minutes.
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Add in garlic, salt and nectarines and cook for 2-3 minutes, just long enough to heat up the nectarines but not long enough to make them too soft, remove from heat.
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Drain pasta, reserving 3/4 cups of the water.
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To the tomatoes and nectarines, add in the lemon juice, balsamic vinegar, and pasta water, then fold in pasta and stir to combine.
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Add basil just before serving
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