Side by side with potatoes
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Spaghetti striped with pumpkin pulp and sweet olives
ingredients
servings
3
Pumpkin
200 oz
Spaghetti rigati, pasta
260 oz
Black olives
150 oz
Pepper
to taste
Fresh rosemary
1 sprig
Nutmeg
to taste
Iodized salt
to taste
Extra virgin olive oil
3 spoons
Chili pepper
to taste
Garlic
2 wedges
Onions
1 half
White wine
1 glass
Water
to taste
first courses from Italy
Spaghetti striped with pumpkin pulp and sweet olives
Spaghetti striped with pumpkin pulp and sweet olives
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicious first dish and unique flavor! Perfect spaghetti striped to catch seasoning in a blast of taste.
preparation
step 1
In a frying pan we pour 2 tablespoons of oil, a clove of garlic, half onion and rosemary sprig. Let's fire and let's garnish for a few minutes.
step 2
After cleaning and scrubbing the pumpkin, cut it into coarse cubes and dip it into a pan, combine a stream of water, salt, pepper and nutmeg and cook for a moderate flame for about 15 minutes with the lid.
step 3
When the pumpkin is nice soft, remove the rosemary and garlic, raise the flame and add the white wine leaving it to blur without lid.
step 4
In another frying pan fry the garlic with chili and add the sweet black olives, let it bake for a lively flame for about 5-10 minutes. Meanwhile in a pot we bring the water for the pasta
step 5
With the aid of a fork we crush the pumpkin to reduce it to the pulp and add the sweet olives. Turn off the flame.
step 6
Cook the spaghetti striped according to the directions on the package and then skip it in the pan with seasoning.
step 7
Impierce and taste!
