Fusilli with pumpkin
Instructions
Clean the pumpkin, cut it into cubes, rinse it carefully and let it drain for a few minutes.
Meanwhile, clean the onion, rinse it, dry it with absorbent kitchen paper, finely affettatela and Brown in hot oil, preferably in a non-stick pan.
Next, add the diced squash and season and cook on a low heat for about 15 minutes, covering the pan with a lid.
Then, add the tuna (drained and chopped), add salt, water and continue cooking until you get a creamy, smooth sauce.
Meanwhile, blanched in salted water the fusilli al dente, drain and pour into the Pan mixing them quickly to rest.
Sprinkle with grated cheese and serve immediately.
Ingredients and dosing for 4 persons
- 400 g of type pasta fusilli
- 150 g of pumpkin
- 1 box of tuna in olive oil
- 1 onion
- 1/2 cup of water
- Olive oil
- Salt
- Grated ricotta