I do love it. Cheap, healthy, tasty, rich in Vitamine A, a sweet vegetable, easy to cook and in so many recipes! (here see also my pumpkin risotto!)
Let’s start with a sauce pan, garlic, extra virgin olive oil and a white onion …
Once the onions are a bit cooked add the pumpkin and stirr … It has to soften (like carrots when you cook them).
Once the pumpkin is almost completely cooked, add the tomato sauce. And stirr. Then add some olives cut in small pieces.
On the other side cook some penne-shaped pasta.
In a baking tin just pour the sauce on the pasta and put the whole thing in the oven for a little while.
The more you keep it in the oven, the more crunchy the pasta will become.
To be honest with you I was a bit tired of waiting, so I haven’t kept it that long.
The result is anyway an incredible tasty plate just to be dressed with some extra virgin olive oil …
A fresh white wine could be a perfect match!
It’s a dish you could even enjoy cold, maybe even with some persil leaves to garnish …
Thanks again to be here!