Spaghetti With Melon

I remember eating with my parents many years ago at a restaurant in Venice that specialized in unusual dishes, none of which were seafood or risotto, the staples of Venetian cuisine. The restaurant is no longer there, and I don’t remember it's name, but I do remember this delicious dish of pasta with cantaloupe. Its flavor is rich and almost tangy—not as sweet as one might imagine. My mother started making it at home, and now I often make it when we have friends over. Once it is cooked, the melon is mostly unrecognizable, and it’s great fun seeing if people can guess what the sauce’s secret ingredient is.

This recipe was excerpted from ‘Giuliano Hazan’s Thirty Minute Pasta' by Giuliano Hazan. Buy the full book on Amazon. Click through for more of Giuliano Hazan’s favorite pastas →