Spaghetti with peach and ginger sauce

Ingredients for 2 servings:

• 250g spaghetti
• 1 onion(s), chopped
• 1 piece(s) ginger, chopped
• 3 m.-large tomato(s)
• 1 peach(s)
• 50 g cream cheese, natural
• Oil, tasteless
• salt and pepper
• e.g. chili, fresh or dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the spaghetti in plenty of salted water until al dente. Dice the tomatoes and peach. Meanwhile, heat a little oil and sauté the onion, ginger, and chili. If using fresh chili peppers (half a pod should be enough), these should of course also be chopped beforehand. When the onions are translucent, add the diced tomatoes and peach and simmer everything over medium heat for 5 minutes. When the spaghetti is cooked, drain and keep warm – but first add a tablespoon or two of the cooking water to the sauce! When the sauce has reduced slightly, turn off the heat and stir in the cream cheese. Season with salt and pepper and, if desired, add more chili. Serve with the spaghetti.