Details:
Ingredients
– 150 g pumpkin pulp
– 1 shallot and 1 sprig of rosemary
– 4-5 black olives
– 1 spoon extra virgin olive oil
– little vegetable broth
– 50 g of bacon
– 100 ml dry white wine
– pepper and salt
– 150 g of tomato puree
– 160 g of pasta
Preparation
– Wash the pumpkin under running water and cut in half. Discard the seeds and filaments with the help of a spoon. Cut into small pieces and peel.
– Peel the shallot and chop finely.
– Wash the rosemary, select the leaves and chop finely.
– Stone the olives and cut them in half.
– Put in a pan the oil, the chopped shallots and let it brown for 3-4 minutes, adding a few spoons of broth.
– Add the bacon and brown it on high heat then add the wine, a pinch of chopped rosemary, grated pepper and let the wine evaporate.
– Add the pumpkin and cook for 5 minutes, mixing frequently with a spoon.
– Add the tomato and cook for 20 minutes over medium heat, covered, mixing occasionally. If the sauce tends to dry too much, add a few tablespoons of vegetable broth. Add the salt and the olives.
– Boil the pasta in abundant salted water just before draining, add a tablespoon of water into the baking pan with the sauce.
– Pan fry the pasta with the sauce for few minutes, stirring frequently.
– Serve immediately.
Barbara Farinelli – www.lospicchiodaglio.it
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