Ingredients
320 g of rigatoni
400 g of pumpkin (already cleaned)
20 g shallots
3 basil leaves
60 g of extra virgin olive oil
15 g of pumpkin seeds
40 g bread crumbs
Fine salt
Black pepper
Preparation
Finely chop the shallots, then clean pumpkin by removing skin and seeds. Cut it into cubes. Take a pan and fry the shallot mixture with 50 g of oil on low heat, it will take about five minutes. When it is browned, pour the pumpkin (already chopped) and cook over low heat, adding water so that it does not dry out too much. It will take about 15 minutes over medium heat to get the soft pumpkin cubes without breaking. Add salt and pepper. Cook rigatoni. Meanwhile, proceed to brown bread crumbs: take a non-stick pan with a wide bottom in which you will pour 10 g of oil. Heat it and add the bread crumbs. Stir and let brown a few moments, then also pour the marrow seeds and continue cooking for one minute. Once cooked, drain the pasta and transfer it to the pan with the pumpkin mix. Sprinkle with bread crumbs and marrow seeds previously blanched in pan.
