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Pumpkin, sage and anchovy fusilli

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

500 g pumpkin, peeled
olive oil, for frying
20 g fresh sage sprigs
250 g fusilli, cooked al dente
1-2 T Woolworths fresh anchovy paste
sea salt and freshly ground black pepper, to taste

Method

1. Cut the pumpkin into small cubes and moisten with 2–3 T olive oil. Spread out on a cast-iron grill pan and grill over a fairly high heat until tender and slightly charred – about 10 minutes.

2. Fry the sage in 2 T olive oil. Toss the drained pasta (reserve a little of the water) with the anchovy paste, then mix with the grilled pumpkin. If necessary, loosen with a little reserved pasta water. Check the seasoning and top with the crisp sage leaves.

Find more pasta recipes here.

Photography: Toby Murphy
Production: Brita Du Plesis
Food assistant: Kate Ferreira

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Pumpkin, sage and anchovy fusilli

Pumpkin, sage and anchovy fusilli

Ingredients

Method