This is a re-post of my peaches and parma ham pasta that I make every summer, somewhere in the world whenever I can find juicy peaches and salty parma ham, living a Travelife.
It’s so simple and involves no cooking except for the noodles, which you must take care to keep al dente.
Another secret is to make the sauce a few hours before you intend to serve or eat it, if you know in advance that you want to make this peaches and parma ham pasta. Mix everything together and then put it in a covered bowl in the fridge for a few hours.
Freshly-ground French rock salt (Guerande sea salt)
Freshly ground pepper
1 pack Capellini pasta
Peel the peaches and cut up into bite-size slices.
Place the peaches in a bowl and drizzle liberally with extra-virgin olive oil.
Use the best quality you can find as the taste will really matter since this is not a cooked pasta sauce. Season with freshly-ground salt and pepper, cover and leave in the refrigerator for at least 45 minutes.