PEACH PASTA

Per person:
Prepare 1/3 pound of Penne or Fusilli al dente:
In a medium frying pan heat a small amount of olive oil; sauté until aromatic 1 large clove of garlic and 1 generous pinch of red pepper flakes;
Slice 2 peaches into mixture and sauté until juices run;
Add 1/3 cup white wine and cook until flavors mingle, reduce slightly;
Add pasta and stir well;
Cook until heated through;
Off-heat add grated Reggiano Parmagiano to taste, chiffonade of fresh basil to taste, salt and pepper to taste.