>Well; it’s day one of mofo and I’m right on track.
I love pumpkin. I love all the delicious things I can make with it. But you know what sucks about buying cans of pumpkin? Recipes only use the whole can if you make an insane amount of food. So you always have this lonely odd amount of pumpkin left over and, let’s be honest, if you’re mea, it usually winds up in the garbage, or if you’re awake enough in the morning; you might toss it in a smoothie. Is anyone really that awake at 5 AM? Oh, you don’t get up for work at 5? You lucky, lucky person. After making Pumpkin Cookie/Cakes, I had a little over a third of a cup of pumpkin and not a clue what I was going to do with it. I know I could have made a smoothie; but it’s cold [ok, it’s 50F; that’s not actually cold], and I didn’t want a smoothie. I ignored the lonely tupperware of pumpkin all weekend.
Then yesterday, I had a craving for pasta. I haven’t had pasta in weeks…maybe months, months; which is weird; because I love pasta, but I guess I just haven’t had a craving so I didn’t think about it. Those pictures I posted last week must have put the thought in my head. I was making my basic pasta topping [fresh tomatoes, good olive oil, garlic] when an idea struck me…add pumpkin. Holy shizzle Batman!!! It was amazing. So amazing that I’m going to share the recipe. Because you need this in your life like yesterday. I have a picture at the end; I’m sorry it’s not pretty, but IT WAS SO GOOD, TRUST ME.
Before you do this, know that I made this a very quick meal by using Angel Hair pasta. This sauce would actually be really good with penne, which tends to hold sauce well. I just wanted a super quick meal and I adore thin angel hair pasta. I started boiling my water and heating up my saute pan with oil at the same time and everything was done at the same time.
Pumpkin Pasta for One:
2 oz Angel Hair Pasta (this was a little bit too much pasta for me honestly)
1 medium sized vine-ripened tomato, diced (seeds and all)
1 T + 1 t fruity Olive Oil, I like Colavita Fruttato
2 cloves of garlic, minced
1/4 t salt (to taste)
2 T good white wine
1/3 heaping cup pumpkin puree
2 lemon garlic marinated olives, finely chopped (optional)
Boil your water; once it’s boiling, add a good pinch of salt and your pasta; follow the cooking directions. While this process is starting; get to work on your sauce.
Warm up the oil in a saute pan while you chop your garlic. Add garlic to the pan and heat until fragrant. While this is heating, chop your tomatoes and olives and separate them. Once the garlic has softened, add tomatoes and heat until they start to fall apart; then add wine, salt and pumpkin; heat through; then add olives. Continue heating over medium heat until ready to serve.
It’s not pretty; but it was amazing. Because it was the weekend; I sprinkled a little daiya mozzarella over my pasta before topping it with TONS of sauce. I’m a girl who likes to have more sauce than pasta; but if you aren’t that kind of person; you can always make a little more pasta and share.
Stop judging my picture. I see you over there. That’s okay; I’m judging it too. That pile of garlicky pumpkin deliciousness was allllllllllllllll mine.