Spaghetti al melone

You’ve heard of melon and prosciutto—now get ready for melon and spaghetti. Chef Cathy Whims of Nostrana and Oven and Shaker has traveled and studied throughout Italy, including a stint with the legendary Marcella Hazan at her home in Venice. This dish, which you'll also find at Nostrana, is based on one of Hazan's recipes from her cookbook Marcella's Italian Kitchen. Make it now, while cantaloupes are at their peak. 

Nostrana’s Spaghetti al Melone 

Serves 2

4 tbsp unsalted butter

1 tbsp olive oil

1 ripe, medium cantaloupe, peeled and seeded and cut into 1/4" dice

1 cup heavy cream

Juice of 2 lemons

1 tsp tomato paste

Salt

Freshly ground pepper

1/4 lb dried spaghetti

Grated Parmigiano Reggiano, to taste

2 tbsp finely chopped fresh parsley or mint

1. In a large saute pan, heat butter and oil. Add cantaloupe and saute over high heat until softened slightly, about 2 minutes. Add cream, lemon juice, and tomato paste. Cook over high heat until liquid is reduced by half. Season with salt and pepper.

2. Meanwhile, cook spaghetti in a large pot of salted water until al dente. Drain and toss with sauce. Serve immediately and garnish with Parmigiano Reggiano and chopped parsley or mint.

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