Cherry tomatoesA handful, or diced Roma tomatoes~2 cupsest.
Water8 cups
Pasta mista or ditalini pastaEnsure all pasta shapes have the same cooking time½ lb
Salt and black pepperTo taste; add plenty of freshly cracked pepper when serving~to tasteest.
Parmesan cheeseFreshly grated, for serving~½ cupest.
Steps
1
Slice and dice the pumpkin or butternut squash. If buying fresh pumpkin on sale, prep and freeze it for later use; defrost slightly before cooking.
2
Heat extra virgin olive oil in a Dutch oven with garlic and fresh parsley sprigs; sauté for a few minutes until fragrant.
3
Add cherry tomatoes (or diced Roma tomatoes) and continue sautéing.
4
Stir in the prepared pumpkin cubes and mix everything together well.
5
Pour in 8 cups of water. Avoid using stock—water allows the pumpkin, tomato, and olive oil flavors to shine.
6
Simmer on low heat until the pumpkin is very tender.
7
Add the pasta mista or ditalini and stir well. Season to taste with salt and black pepper.
8
Cook until the pasta is tender. Serve with a generous drizzle of strong extra virgin olive oil, plenty of freshly cracked pepper, and freshly grated Parmesan cheese.
PrimedTableBETA
