Spaghetti with Cantaloupe and Cherry Tomatoes

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Serves: 6

Ingredients:

• 1 pound spaghetti
• 2 tablespoons extra-virgin olive oil
• 4 cups Cantagold Cantaloupe, diced
• 2 cups cherry tomatoes, halved
• 2 teaspoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves
   

Method:

1. Bring a large pot of heavily salted water to a boil over high heat. Add spaghetti and cook,
   stirring occasionally, until pasta is al dente, about 12 minutes. Reserve 1 cup of pasta
   cooking liquid before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add cantaloupe
   and cook, stirring frequently, until melon begins to soften and turn golden-brown at the
   edges, 5-7 minutes. Add tomatoes and continue cooking until tomatoes soften, 5-7
   minutes. Stir in red wine vinegar and season with salt and red pepper flakes.
3. Add pasta to skillet along with 1/2 cup reserved pasta water. Toss to combine, adding
   more water, as necessary, to thin out the sauce. Remove from heat, add cheese, and toss to
   combine.
4. Garnish with more cheese and fresh basil.