Pasta with Pumpkin and Olive Ragout

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Cut the onion into small pieces and put it in a saucepan in the olive oil. Add the peeled, gutted and cut into small cubes pumpkin and let fry. When the pumpkin has turned a little brown in some places, add the can of tomatoes. Pour in enough broth that the pumpkin is not completely covered (it should be a sauce and not a soup) and cook for about 10 minutes.
Cook the pasta in salted water. In the meantime, cut the spring onions and olives into small pieces and set aside. When the pumpkin is tender, pound a few times with a potato masher so that the sauce becomes thicker, but you can still see pieces of pumpkin.
Then stir in the spring onions and olives. Season the sauce with salt, pepper, curry, caraway seeds, piri-piri, sweet and hot paprika powder and herbs from Provence. Pour the sauce over the drained pasta and sprinkle with cheese if necessary.

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