Name: Tomato and Cantaloupe Spaghetti Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 cups (500 ml) peeled and diced ripe cantaloupe; 2 cloves garlic, finely chopped; 2 tablespoons (30 ml) olive oil; 2 tablespoons (30 ml) tomato paste; 1 can 28 oz (798 ml) diced tomatoes; 1 tablespoon (15 ml) lemon juice; 3/4 lb (350 g) spaghetti; 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese; 1/2 cup (125 ml) chopped fresh basil; Salt and pepper

Preparation

- 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.

Tomato and Cantaloupe Spaghetti Sauce

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Ingredients

Preparation

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