Ingredients

Method

• 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

Ingredients

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