Tomato and Cantaloupe Spaghetti Sauce
Tomato and Cantaloupe Spaghetti Sauce
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
Instructions
- 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