(Spicy spaghetti with pumpkin - Our recipe)

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

Time:
preparation: 20 minutes
cooking: 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

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.