“Ditalini pasta” with yellow pumpkin, courgettes, wild fennel and mint

For four people:

  • 200 grams pasta
  • 400 grams  pumpkin
  • 200 g of caciocavallo ragusano
  • 50 grams of pine nuts
  • 50 grams of salt capers
  • 1 orange juice
  • 6 dried tomatoes
  • 3 courgettes
  • 1 potato
  • a small bunch of basil
  • a small bunch of mint
  • a bunch of wild fennel
  • 100 grams of toasted breadcrumbs
  • extra virgin olive oil

 

Wash and cut into pieces the pumpkin flesh, the courgettes and the peeled potato. Chop the dried tomatoes. Transfer all ingredients in a saucepan and add the orange juice, the washed basil leaves, the mint, the wild fennel and the desalted capers. Put a finger of water and cook on medium heat until the potato is overcooked, in order to form a thick broth which bind all the ingredients.

Meanwhile, boil the pasta in a boiling salted water and drain it al dente. Pour it into the pan with the sauce and continue cooking on low heat for another 3 minutes, adding a tablespoon of oil and little grated cheese.

When all ingredients are well blended, serve the pasta sprinkling it with the remaining grated Ragusano cheese, the toasted pine nuts, a few leaves of mint and the wild fennel.