Tomato and Cantaloupe Spaghetti Sauce | RICARDO

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