Ingredients for two

• half a red onion
• 300 g pumpkin, cut into small pieces
• 200 g penne
• 3/4 litre hot water or vegetable stock
• salt to taste
• extra-virgin olive oil to taste
• coffee powder
• a few marjoram leaves to decorate the dish

Preparation methodology

Sauté half an onion (or a small onion) in a little oil and add the peeled pumpkin in large pieces with a pinch of salt. Brown the pumpkin well and add a little vegetable stock or hot water if you haven’t had time to prepare the stock.

Eight minutes after the pumpkin has stewed, throw in the penne and continue cooking, making sure to add water or hot stock. Irrigate with hot water or vegetable stock so that the pasta cooks in the pumpkin chunks and becomes creamy.

Just before removing the Ghisanativa from the heat, add the chopped anchovies and simmer for a further two minutes.

Serve by sprinkling the coffee powder on the edge of the plate and add a handful of fresh marjoram to the penne.

Enjoy your lunch!

This recipe was prepared on