This simple yet elegant pasta dish brings out the natural sweetness of pumpkin, balanced with the crunch of toasted almonds (or pistachios) and golden breadcrumbs. It’s a comforting recipe that feels seasonal and rustic, but at the same time light and flavorful. Perfect for autumn dinners, it shows how Italian cooking can transform just a few ingredients into something truly delicious.
Ingredients
- 450 g (1 lb) of spaghetti alla chitarra
- 800 g (1 ¾ lb) pumpkin (or butternut squash)
- 1 shallot or a few small onions
- Fresh rosemary
- Pistachios or almonds
- Breadcrumbs (“muddica” – Sicilian style toasted breadcrumbs)
- Extra virgin olive oil
- Salt and black pepper
Directions
- Prepare the spaghetti: follow the instructions on this page or use packaged ones
- Peel the pumpkin and cut it into small cubes. Finely chop the rosemary and shallot.
- In a pan, heat some olive oil and gently sauté the shallot with the rosemary. Add the pumpkin cubes and cook for 2–3 minutes, stirring. Season with salt and pepper, pour in a splash of hot water, and let simmer for 10–15 minutes until the pumpkin is soft.
- In a separate pan, heat a little olive oil, then add the breadcrumbs. Stir and toast for a few moments until golden, then add the almonds. Sauté for 1–2 minutes to make them extra crunchy.
- Meanwhile, cook the pasta in salted boiling water. Drain al dente and toss with the pumpkin sauce.
- Finish by sprinkling with the crunchy breadcrumb and almond mixture before serving.
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