Ingredients for 4 people
- 400g Trottole di Gragnano PGI
- 400g yellow pumpkin
- 30g Parmigiano Reggiano
- 1 red onion from Tropea
- 4 tablespoons of extra virgin olive oil
- Parsley to taste
- Chili pepper to taste
- Salt and black pepper to taste
Start by cleaning the pumpkin, removing the peel and seeds. Cut it into cubes and set aside.
Finely slice the onion and fry it in a pan with a drizzle of extra virgin olive oil. When the onion becomes transparent, add the diced pumpkin.
Let the pumpkin cook over medium heat, adding a little water if necessary. When the pumpkin becomes soft, mash it with a fork to obtain a cream.
In the meantime, bring a pan of salted water to the boil and cook the Trottole Pasta di Martino. Drain them al dente and reserve a little cooking water.
Add the pasta to the pumpkin cream in the pan, adding a little cooking water to mix. Season with salt and pepper and mix well.
Serve the pasta with hot Neapolitan yellow pumpkin, sprinkling with plenty of grated parmesan and finely chopped parsley. Enjoy your meal!