Pasta and first courses

Neapolitan pasta with pumpkin

Name: Neapolitan pasta with pumpkin
Yield: Serves 4
Cuisine: Italian
Ingredients: Pumpkin flesh, peeled and deseeded, 500 g; Mixed short pasta 320 g; Garlic 2 cloves; Dried chilli 1, optional; Extra virgin olive oil 4 tablespoons; Grated Parmigiano 80 g, optional; Fresh parsley as needed; Salt and pepper to taste; Boiling water as needed

Pumpkin coats the pasta in a warm orange colour, with grated cheese to finish. This is simple home cooking, ready to serve hot as soon as it is made.

From Nonna Adele’s kitchen

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Temperatures: Cook in a saucepan

LET’S GET COOKING

Method

Cut the pumpkin into small cubes. Heat the oil in a saucepan with the garlic and chilli, if using; let them flavour the oil without burning the garlic.
Add the pumpkin and a little boiling water. Cover and cook until tender, stirring and checking that it does not stick.
Remove the garlic and chilli. Add the pasta and enough boiling water to cook it; stir frequently and top up gradually, keeping the dish thick rather than soupy.
When the pasta is cooked, adjust the salt. Take off the heat and add parsley, pepper and Parmigiano, if using. Serve straight away.

Neapolitan pasta with pumpkin

Method

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