Name: Tonnarelli al Melone (Tonnarelli with Cantaloupe)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: ½ teaspoon tomato paste; Salt; Black pepper in a grinder; Tonnarelli made with 3 large eggs and 1¾ cups flour (preferably hard-wheat flour), as described; 1 tablespoon vegetable oil; 4 tablespoons butter; 3 cups cantaloupe, rind and seeds removed, diced into ¼-inch cubes; 1 cup heavy cream; 1 tablespoon freshly squeezed lemon juice

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Several years ago, an inventive young cook named Silvano surprised Venice by opening a restaurant serving neither of the city’s great specialties, seafood and risotto. His first courses were all made with firm, factory pasta, each with an entirely original sauce. One day Silvano surprised everyone again: he sold his interest and disappeared, leaving behind only the memories of his dazzling cooking.

One of his dishes I most admired was spaghetti with melon. Cantaloupe i