The Odd's Fork summer tribute to pasta ends with this recipe. However, it ends the right way!
How is this? With a pasta dish containing very few ingredients while at the same time, it has everything (like they say, less is more)!
Meaning it is tasty, lowcal, vegan, quick and easy to prepare, low in cost, mediterranean and suitable for the summer season. It is indeed the absolute summer pasta!

Of course, it is also strange. The strange thing about this recipe, is the different kind of tomato sauce. No onion or garlic, no need to saute anything, the fresh summer tomatoes, peach and herbs here, do all the work.
During springtime instead of peach, the Odd Fork thinks of using fresh strawberries.

To start, you 're going to need some cherry mini tomatoes or 1 - 2 fresh tomatoes and a peach. Peel the peach and cut it in three equal pieces, as you need only the 1/3 of the peach. Cut it in small cubes.
If using cherry tomatoes, dip them in boiled water for 1 - 2 minutes to peel them easily. You will use one part of peach pieces and three parts of tomato pieces. The Odd Fork used cherry tomatoes mainly for aesthetic reasons, but feel free to use big tomatoes if that suits you better.

In a medium pot over low heat place the peeled cherry tomatoes or tomato pieces (add also the tomato liquids), the peach pieces, a tbsp of olive oil, salt, pepper and a little ground nutmeg and simmer for about 15 - 20 minutes until tomatoes and peach are tender.
Remove the lid, increase the heat and let the sauce thicken. In the end, just before removing from heat, add some chopped fresh basil.

Mix the sauce with your boiled and strained spaghetti of choice, and serve!
For a non vegan option, you can sprinkle the pasta with your favorite shredded yellow cheese.