Place the bell pepper on a foil-lined baking sheet. Broil on high for about 15 minutes, turning occasionally until the skin is charred. Transfer the pepper to a bowl and cover it with plastic wrap. Set it aside for approximately ten minutes, allowing it to steam. Afterward, peel off the skin from the pepper and remove the seeds. Cut the pepper into slices and set them aside.
In a large sauté pan over medium heat, add the butter, garlic, basil, and Calabrian chiles. Let the butter infuse as it melts. Then add the peaches and tomatoes. Cook them down over medium heat for 5 minutes. Add the pepper slices and continue cooking for an additional 5 minutes. Turn off the heat and remove the basil stem.
Transfer the contents of the pan into a blender along with olive oil and honey. Blend until smooth (take caution when blending hot liquids). Pour the sauce back into the pan and season it with salt and pepper. Let it simmer on low while the pasta cooks.
Add linguine with a pinch of salt to boiling water. Boil for 2-3 minutes. After draining the pasta, serve it topped with sauce, fresh basil, and/or mozzarella pearls.
This dish flawlessly captures the essence of the end of summer and the enchanting golden hour. With every forkful, it evokes memories of warm sunsets and lazy evenings spent outdoors. The peaches, a delightful surprise in the sauce, add a luscious silkiness that complements the ripe tomatoes, elevating the flavors to unparalleled heights.
The magic of this dish lies in its lightness, a perfect harmony between the airy sauce and the delicate strands of linguine. As the last rays of summer’s heat linger, this combination offers a refreshing and satisfying experience without overwhelming the palate. With every bite, the flavors dance delicately, leaving room for savoring the last moments of the season. It’s a culinary farewell to summer, a symphony of taste and textures that leaves you yearning for just one more evening in the golden glow.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.