Cook spaghetti as per package. Heat olive oil in a pan. Sauté garlic and red chilli flakes and cook until fragrant. Drain spaghetti, add to olive oil mixture and toss to coat. Sprinkle with Parmesan cheese.
It is peach season. A tomato and mozzarella caprese salad is one of my favourites so I decided to put a summertime spin on it by using peaches instead.
All you need is basil leaves, mozzarella and peaches. To make the balsamic reduction – bring balsamic to a boil and simmer for ten minutes till it takes on a thicker consistency. I used 1/4 cup since I only needed a small amount. If you have not tried a balsamic reduction before, you will love the more intense flavour it brings to a salad.
Enjoy this simplistic fresh summer salad!