- Pasta Penne or other short pasta - 360 Grams
- salt - - To taste
- olive oil - 2 items. spoons
- fresh rosemary - 1 Art. a spoon
- Pumpkin puree - 450 Grams
- clove garlic - 1 piece
- olive oil - 1/4 cup
- vinegar - 1/4 cup
- grated Parmesan cheese - 1/3 Cups
- white wine vinegar - 1 st. a spoon
- red pepper flakes - 1/4 teaspoons
Boil the pasta in a large saucepan with boiling salted water until cooked. Set aside 2 cups of water left after cooking. Drain the water from the pasta. Put the pasta back into the pan. Heat the oil over medium heat. Add rosemary and fry, stirring, for 1 to 2 minutes. Using a noisy, put the rosemary on a paper towel to drain the oil. Add the pumpkin puree, garlic, a mixture of oil and vinegar, parmesan, vinegar, red pepper and 1 glass of water. Stir the sauce until it has heated, for 2 to 3 minutes. Add the pasta and mix. If the sauce is too thick, add more water. Season with salt. Serve pasta with roasted rosemary and, if desired, red pepper flakes.
Servings: 4