Main Meals
Pumpkin, sage and anchovy fusilli
4
Easy
15 minutes
15 minutes
The twists of the fusilli are designed to catch the smooth sauce.
Wine/Spirit Pairing
Springfield Wild Yeast Chardonnay
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.
Photography: Toby Murphy
Production: Brita Du Plesis
Food assistant: Kate Ferreira
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