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
Rate this recipe

Thanks for your rating!

You must be logged in to rate a recipe. Login

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
Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

View all recipes
Register

Comments

Related recipes

Load more

Pumpkin, sage and anchovy fusi…

By Phillippa Cheifitz
4
Easy
15 minutes
15 minutes

Ingredients

  • 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

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