You are currently viewing Pasta cu ‘a cucozza. Neapolitan Pasta with pumpkin

Pasta cu ‘a cucozza. Neapolitan Pasta with pumpkin

The Neapolitan pasta and pumpkin is a poor but hydrating, fresh and light dish that is often prepared in Naples in summer, given the availability of the characteristic Neapolitan pumpkin, with green skin and orange inside. A delicacy much more nutrient than the classic Halloween pumpkin we see during fall.
It is tasty and sweet. To counteract the sweetness in Naples we use to add red chili pepper which makes it even more delicious!

Pasta with pumpkin

Recipe for 4 people
175 g of pasta (e.g. broken spaghetti, tubetti, or *mixed pasta)
550 g of fresh Neapolitan pumpkin: with green skin and an intense orange interior. Usually available in summer.
4 โ€“ 5 tablespoons of extra virgin olive oil
2 large cloves of garlic
1 stalk of parsley and 1 large bunch of chopped fresh parsley.
1 hot red chili pepper (optional)
salt to taste.

*If you use mixed pasta (e.g. broken spaghetti, broken linguine, broken manfredi), be careful to add each type of pasta at different times so that the final cooking is the same for all types of pasta you use.

Pasta with pumpkin

Wash and dry the pumpkin, remove the seeds, peel it. and cut it into cubes.

In a large pan, fry the crushed garlic cloves, a stalk of parsley (which you will then remove as soon as it is fried), 4 tablespoons of oil and the red chilli pepper.

Once the garlic is golden, add the diced pumpkin.

Let the pumpkin fry for at least 2 minutes over moderate heat, stirring occasionally.

After a few minutes, remove the garlic and chilli from the pan and add half a glass of water and cover with a lid.

Let the pumpkin boil again, lower the heat and leave to simmer for about 15 โ€“ 20 minutes, stirring occasionally.

If the pumpkin absorbs all the water, add 1 tablespoon of water (the mixture must be liquid enough to accommodate and cook the pasta).

When the pumpkin has become soft, crush a few pieces with a wooden spoon and mix, leaving some whole pumpkin pieces.

Add some water and as soon as the mixture starts boiling again add the pasta.
Cook the pasta in the pumpkin over medium heat, stirring and making sure it does not stick. If necessary add some water.
When the pasta is cooked (be careful, the pasta must be al dente!)

Add the salt, mix well and add a handful of chopped fresh parsley.
Serve hot and enjoy your pasta cu ‘a cucozza!