Michael’s Pasta with Melon and Tomatoes
via email
via email
Ingredients:
1 local cantaloupe, peeled and seeded
butter and olive oil as needed for sautéing
the juice of 1/2 lemon
sea salt and freshly ground black pepper to taste
1 pint heavy cream
approximately 4 cups marinara sauce, pureed
grated Parmigiano Reggiano and fresh basil for garnish
butter and olive oil as needed for sautéing
the juice of 1/2 lemon
sea salt and freshly ground black pepper to taste
1 pint heavy cream
approximately 4 cups marinara sauce, pureed
grated Parmigiano Reggiano and fresh basil for garnish
Instructions:
Cut the melon into 1-inch chunks. Sauté it very briefly in butter and olive oil. Add the lemon juice, the salt, the pepper, and the cream. Stir in marinara sauce until the whole concoction is a pretty pink, more or less the color of the melon. (You’ll probably want about 3 cups here.)
Cook for a few minutes to reduce the sauce slightly. Serve over the pasta of your choice. Garnish with cheese and basil. Have the extra marinara sauce warm at the table in case it’s wanted. Serves 4 to 6.
* In our Grandmothers' Kitchens
No comments:
Post a Comment