PASTA WITH PUMPKIN, BLACK OLIVE AND ROSEMARY SAUCE

Pasta With Pumpkin, Black Olive and Rosemary Sauce image

Provided by Wild Thyme Flour

Categories Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

400 g pasta (such as penne, fusilli or pipe rigate)
500 g fresh pumpkin (chopped into small cubes)
250 ml tomato passata
5 tablespoons olive oil
3 shallots (chopped finely)
1 garlic clove (chopped fine)
100 g smoked bacon or 100 g cubed pancetta
150 g black olives
1/2 cup white wine
1 tablespoon fresh rosemary
1 tablespoon fresh basil

Steps:

Heat oil in pan, add the shallots and garlic and cook till soft. Add the cubed bacon and pumpkin and cook for 5 more minutes.
when the pumpkin is softened add the basil and rosemary then add the tomato passata.
Season with salt and pepper and add the wine. Simmer for 20 minutes.
Add the olives to the sauce when it is cooked.
When the pasta is cooked, toss in the pan with the sauce to make sure that the pasta is well coated with the sauce.

Nutrition Facts : Calories 714.6, Fat 27.1, SaturatedFat 4.7, Cholesterol 11.6, Sodium 840.1, Carbohydrate 94.8, Fiber 6.4, Sugar 6.9, Protein 20.1