RECIPE BY Jessica | Chef & Author

A delicious savory pasta for autumn!

Amount

servings

Ingredients list

Difficulty: easy

Cost: low

Calories: 191.8kcal

Prep: 10

Cook: 15

Total: 25

Difficulty: easy

Cost: low

Calories: 191.8kcal

Prep: 10

Cook: 15

Total: 25

Directions

Bring a large pot of well-salted water to a boil.
In the meantime, peel and halve the pumpkin, remove the seeds and then shave into fine strips. Then cut into mouth-sized bites. Peel and finely chop the garlic. Cut the dried tomatoes into small pieces.
Now cook the spaghetti in boiling salted water until al dente.
Meanwhile, heat the olive oil in a large skillet and saute the garlic, pumpkin, sun-dried tomatoes, and chopped hot pepper over medium heat for a few minutes. Add tomato paste and stir thoroughly. Then deglaze with a ½ ladle of pasta water and let it infuse.
Drain the finished spaghetti and then add directly to the pan. Add the chopped parsley. Season with salt and pepper and mix everything thoroughly.
Finally, arrange on deep plates and serve hot.
Buon appetito!