Whole Wheat Penne with Pumpkin and Anchovies is a quick dish to prepare, yet with a truly superb taste. Try it and I’m sure you’ll appreciate it.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz Whole Wheat Penne Rigate
- 1.75 oz Anchovies in Oil
- 21 oz Cleaned Pumpkin
- 1 tsp Dried Tarragon
- to taste Olive Oil
- 2 tsps Coarse Salt
- to taste Fine Salt
Preparation
Clean and peel the pumpkin, also removing all the seeds inside.
I usually use a potato peeler.
Cut the pumpkin into small cubes of about 1/2 inch, put it in a pan with a little oil, and quickly brown for a few minutes.
Now add about 1/4 cup of water, the tarragon, season with salt (do not overdo it because you will then add the anchovies which are already very tasty), and cook covered for about 15 minutes.
At this point, add the drained anchovies and let them melt.
Let it cook on a very low heat while waiting to add the pasta.
In the meantime, put plenty of water in a pot, once it boils add the salt and the penne.
About three minutes before the pasta is done, drain it with a slotted spoon and put it directly in the pan with the sauce.
Finish cooking by mixing well, if necessary add a bit of the cooking water from the penne.
Tips/Advice
If you enjoyed the Whole Wheat Penne with Pumpkin and Anchovies, try other pumpkin recipes:
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