Orecchiette Autunnali

Autumn orecchiette

A nutritious, tasteful and light first course to live the shortening autumn days in harmony.

This recipe was conceived and shared with us by Raffaella Fenoglio for the PastaYourWay inclusive Stories project

(2 people)

180 g of orecchiette

150 g of pumpkin pulp*

150 g of tuna in extra virgin olive oil

20 g of Grana Padano (grated)

Extra virgin olive oil

Salt and pepper

Cook the orecchiette following the directions on the package and drain
In a saucepan, quickly heat the pumpkin pulp* with the tuna (already crumbled), 2 tablespoons of extra virgin olive oil, the grated cheese and a pinch of salt
Mix everything in the pasta cooking pot, still hot
Serve the pasta piping hot with a sprinkling of pepper at the end (alternatively, it is also pleasant at room temperature)

*How to make pumpkin pulp

steam a pumpkin (cut into pieces and without peel), then mash it with a fork
cook a whole pumpkin in the oven (cut in half and without seeds) at 250°C for an hour, extract the pulp by digging it inside with a spoon: in this way you can also eat the peel