INGREDIENTS
- Rigatoni pasta 320g
- Already cleaned pumpkin 400g
- Shallot 20g
- Basil 3 leaves
- Extra-virgin olive oil 60g
- Pumpkin seeds 15g
- Breadcrumbs 40g
- Salt to taste
- Pepper to taste
PREPARATION
To prepare this dish, start cleaning and chopping finely the shallot. After, clean the pumpkin, eliminate the skin. Cut it in slices and eliminate the seeds. Later, cut the slices in small cubes of same dimension. At this point heat up the pot with enough salted water in which you will boil the pasta.
Take a no-stick pan with a wide bottom and let the shallot brown with 50g of olive oil on low fire, making sure to stir often in order not to let it burn, it will take approximately 5 minutes. When the shallot will be brown, pour the pumpkin cubes in and let it cook in low fire adding hot water time to time in case the pumpkin gets dry. Let it cook until the pumpkin cubes are soft. Add salt and pepper.
When the water will be boiling, add enough rock salt and let the pasta cook. In the mean time let the bread crumbs and the pumpkin seeds get golden inside a pan with some olive oil. Sauté them for around 1-2 minutes, to make them crunchier.
When the pasta will be ready, drain it in the pan with the pumpkin cubes and let it sauté with the sauce on moderate fire, adding if necessary one or more spoons of hot water.
Mix well all ingredients and flavour with some washed and cleaned basil leaves.
At last, add the golden bread crumbs and the pumpkin seeds and mix well to blend the flavours.