Jerry Huisinga’s Tonnarelli al melone

July 23, 2009


Because the cantaloupe’s watery flesh won’t hold up well in the pan, the cooking process should be done quickly and with care. It’s important when cooking cantaloupe to use the ripest possible fruit in order to get the fullest flavor, which is why Huisinga also recommends procuring cantaloupes in August, when they peak locally.

Serves 4–6


3 tbsp butter
1 tbsp vegetable oil (olive oil is not recommended)
3 cups cantaloupe diced into ½-inch cubes
1 cup heavy cream
1 tbsp lemon juice
1 tsp tomato paste
Salt and pepper

(1) Heat butter and vegetable oil in a large sauté pan on high. When oil is hot (but not smoking), add the cantaloupe.
(2) Cook for about 2 minutes, stirring constantly, until slightly softened.
(3) Add the cream, lemon juice, and tomato paste. Stir until liquid is slightly reduced. Add salt and pepper to taste. Remove from heat.
(4) In the meantime, pasta should be cooking. (Fresh egg pasta is best with this dish.)
(5) When pasta is al dente, drain and add to sauté pan. Toss over a flame until the pasta absorbs some of the sauce.
(6) Serve immediately.

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