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Ingredients · Serves 4
- 250 grams (one box) of Bontasana White Corn Pennette Rigate
- 4 San Marzano tomatoes
- 160 g Delica pumpkin purée
- 4 Tuscan black kale leaves
- 1 small fresh chilli
- 1 clove of garlic
- extra virgin olive oil to taste
- salt to taste
Wash the tomatoes, pierce the skins and blanch in boiling water for 30 seconds. Plunge into a bowl of iced water, peel and chop coarsely into small pieces or mash with a fork.
Deseed the chilli and chop finely.
In a saucepan, heat 3 tbs of oil, add the peeled garlic and chilli, sauté gently then add salt and the tomatoes.
Stir, cover with a lid and cook for about 10—12 mins, stirring occasionally. Clean the Tuscan kale, slice into long strips and add to the sauce. When almost cooked, add the pumpkin puree. Mix well to flavor.
In the meantime, cook the white corn penne rigate in abundant boiling water.
Drain the penne when they are al dente, and add to the sauce. Quickly toss the ingredients together and add cooking water if necessary. Remove from the heat, drizzle with oil, and stir. Remove the garlic and serve the pasta piping hot.
Deseed the Delica squash, cut into chunks and distribute in a single layer on a baking tray covered with parchment paper. Cover with another sheet of paper then completely seal the veggies with foil. Bake in a pre-heated oven at 200 °C for circa 30—40 minutes, or until the pumpkin is tender. Remove from the oven, peel when cool and blend. Use the pumpkin purée in the recipe as required. Store the leftover cooked vegetable in the refrigerator or use it to prepare other sweet or savory recipes.
Recipe by Francesca Bettoni
Beauty Food Blog