Pumpkin - 250-300 gr
Anchovies in oil -4
Capers - 1 spoon
Tomatoes pachino - 200 gr
Minced fresh parsley - 1 spoon
Dried chives - 1 spoon
Dried bay - 1 teaspoon
Extra-virgin oil of olive-2 spoons
Spaghetti - 300 gr
Oil claiming, if everyone likes it
Preparation:
Clean the pumpkin removing the thick peel and the
internal seeds;
wash it and steam it up when it is soft.
Bring boil the amount of sufficient salted water to cook
the spaghetti.
In the meantime prepare the seasoning .
Squash the pumpkin with a fork in a coarse way; in a
frying pan from
the non-stick bottom put the oil, the anchovies, the
capers, the pot-herbs,
the tomatoes in touch with their liquid of presevation
and the pumpkin.
Salt to taste and withdraw the sauce on moderate flame
for some minute,
mixing from time to time.
Drain the chewy pasta and pour it in the frying pan,
make it sauté for
very little minutes, mixing, up when the tastes do not
blend.
If everyone likes it, after the stove has been turned
off, some chilli
oil drop can be added.
Serve it hot.
