Pasta with pumpkin and tuna
NIn autumn, pumpkin becomes the queen of the kitchen: from appetizers to desserts, this vegetable is used to create tasty recipes. A very tempting first course is Pasta with pumpkin and tuna, a quick recipe that will win over your palate and that of your guests. Our wine lover's advice: pair the dish with a good Cirò white wine, which you can obviously buy in our Bottega.
For the curious: pumpkin was already cultivated in 5000 BC by South American tribes. Until recently, peasants used pumpkins emptied of their pulp to store wine or as jugs to hold water.
Ingredients for our recipe
- 350g of short pasta
- 390g of pumpkin
- 320g of tuna in oil (4 tins)
- Basil to taste
- 1 clove of garlic
- Extra virgin olive oil to taste
- 1 hot chilli pepper
- Salt to taste
How to prepare Pasta with pumpkin and tuna fish
Clean the pumpkin by removing the outer skin, the seeds and the internal filaments. Slice the pumpkin into cubes of equal size to facilitate cooking.
In a non-stick frying pan add 2-3 tablespoons of extra virgin olive oil, peel and lightly crush the garlic clove and put it together with the chilli pepper in the frying pan and fry everything on a low flame for a few minutes.
Remove the garlic and add the cubes of pumpkin to the pan, fry for a few minutes, then add a ladle of water and continue cooking the pumpkin, adding salt to taste and adding more water from time to time until the pumpkin is very soft.
When it is almost cooked, add the drained tuna and let all the ingredients season for a few minutes; in the meantime cook the pasta, taking care to drain it slightly al dente.
Combine the pasta with the pumpkin and tuna fish, add a drizzle of EVO oil and cook over a high flame for a few minutes. Serve our pasta with pumpkin and tuna, decorating the plates with a few leaves of fresh basil.
