(Spicy spaghetti with pumpkin - Our recipe)

Time: preparation: 20 minutes ........ cooking: 30 minutes 250-300 g (8 1/2- 10 1/2 oz) pumpkin 4 anchovy fillets in oil 2 tablespoons capers in vinegar 200 g (7 oz) canned cherry tomatoes 2 tablespoons fresh parsley, finely chopped 2 tablespoons dried chives 2 teaspoons dried bay leaves, chopped 4 tablespoons extra virgin olive oil 300 g (10 1/2 oz) Italian spaghetti Chilli pepper oil, if you like easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Prepare the pumpkin: peel off the thick skin and remove its large seeds. Wash and steam until soft.
Cook spaghetti in a large kettle of boiling salted water according to package directions, until "al dente" stage. Meanwhile prepare the sauce for dressing pasta. Crush the pumpkin with a fork roughly. Put oil, anchovies, capers, aromatic herbs, cherry tomatoes with their juice and pumpkin into a non-stick pan. Season to taste with salt and let the sauce retire over a medium heat for some minutes, stirring now and then. Drain pasta very well and pour into the pan; stir with a wooden spoon and let it finish cooking with all the flavors for very few minutes. Once you have switched off the gas, you can add some drops of chilli pepper oil, if you like it.

What's the right wine?
Our suggestion is: Montepulciano d'Abruzzo (red wine from Abruzzo - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".