Neapolitan pasta with pumpkin

The traditional Neapolitan-style pumpkin pasta recipe is easy to make if you follow these steps exactly. The paste should be creamy, not watery.
In order for the pasta to turn out wrapped in pumpkin cream, it is boiled directly in the stewed pumpkin. Pasta with pumpkin is a typical, very tasty and delicate dish of Neapolitan cuisine.
It would seem that pumpkin is completely incompatible with pasta. But if you season the pumpkin to taste with garlic, parsley and hot pepper, you get an unusual, but very interesting dish. A little spicy, but really tasty and with flavor that fills the entire kitchen.

Ingredients

• 1-2 cloves of garlic
• olive oil
• 500 g pumpkin
• salt pepper
• 240 g pasta
• 3 art. water
• 50 g parmesan
• spicy pepper
• parsley

Directions

1. Pour a little olive oil into a heavy bottomed saucepan and heat. Place the peeled and slightly crushed garlic in a saucepan and lightly fry it. If you like spicy food, then you can add a little hot pepper to the garlic.
2. Peel the pumpkin, cut into small cubes and add to the pan. Stir so that the pumpkin is saturated with the aroma of garlic (and pepper), then remove the garlic (and pepper), and pour 1 cup of boiling water into the pan. Stir, cover and simmer for 15-20 minutes, until the pumpkin is soft. Lightly mash the soft pumpkin with a spoon.
3. Add 2 cups of water and pasta to the pot. Stir, add salt and pepper. Cook without a lid until the pasta is ready, see the pasta cooking time on the package. If necessary, add a little water, the paste should not be dry, but all in pumpkin cream. You can add chopped parsley.
4. Serve the pasta with hot pumpkin, sprinkled with grated cheese. Bon appetit!