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Monday 21 January 2019   Saint Agnes       
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Pasta & Pumpkin

1 kg ( 2 ¼ pounds ) of pumpkin, 3cloves garlic, oil, chilli pepper,500 gr. Of short pasta (tubetti) , salt and parsley.

Fry lightly the oil and the garlic in a pan; brown the garlic and take it off, adding the peeled pumpkin, previously cut in bouillon cubes , and the chilli pepper. Be careful that the pumpkin gets creamy cooking it at a low flame and adding as much water as suffices. Cook the pasta and drain it al dente( underdone) and let finish to cook them in the pot with the pumpkin adding a little bit of their water. Serve it sprinkled with parsley.

Pasta e cucozza


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