1. peel the pumpkin and cut it into small pieces, after having eliminated the internal filaments
  2. put extra virgin olive oil in a saucepan and brown a poached clove of garlic slightly crushed
  3. add chilli pepper (optional)
  4. add the pumpkin pieces, chopped parsley, black pepper (optional) and salt
  5. mix and after a while remove the garlic and chilli pepper, add the water
  6. simmer
  7. as soon as the pumpkin becomes cooked and a little creamy, pour boiling water
  8. when the water starts boiling again, add the short pasta and stir until the pasta is cooked “al dente”
  9. serve the pasta on a plate with the addition of extra virgin olive oil.
  10. good flavored evo oil could give an extra touch (ginger or basil extra vergin olive oil….). It depends on your tastes!


150g rigorously short organic durum wheat pasta

500g pumpkin

1 clove of lightly crushed poached garlic

salt to taste.

1 sprig of chopped parsley

extra virgin olive oil q.b

1 chilli pepper q.b (optional)

black pepper to taste (optional)

boiling water