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

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.

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