- In a saucepan, soften the cantaloupe and garlic in the oil. Season with salt and pepper. With a masher, lightly crush the cantaloupe. Add the tomato paste and cook for 1 minute.
- Add the tomatoes and lemon juice. Bring to a boil and simmer gently for about 30 minutes or until the sauce thickens. Adjust the seasoning.
- Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain and lightly toss with oil if it has to sit.
- Add the pasta to the sauce and toss to coat. Sprinkle with cheese and basil.