Pasta della nonna with Hokkaido pumpkin

Ingredients for 2 servings:

• 350 g Hokkaido pumpkin(s)
• 2 garlic cloves
• 600 g tomatoes, ripe, if necessary from the can
• 1 bunch of parsley
• 250g penne
• 3 tbsp olive oil
• 1 tsp sugar
• salt and pepper
• 40 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian, quick and delicious

First, wash the pumpkin, remove the seeds, and cut the flesh into small cubes. Peel and finely chop the garlic cloves. Wash, trim, and dice the tomatoes. Puree the tomatoes. Pick and finely chop the parsley and set aside. Then heat the olive oil in a saucepan and sauté the pumpkin and garlic. Caramelize the contents with the sugar. Add the pureed tomatoes and half the parsley. Bring everything to a boil and simmer for about 15 minutes. Meanwhile, cook the pasta in salted water according to the package instructions. Season the pumpkin sauce with salt and pepper. Drain the pasta and toss it with the sauce. Serve the pasta with the remaining parsley and sprinkle with Parmesan cheese.