Pasta e cucozz (pasta with pumpkin)

Slice and dice the pumpkin; it can be frozen diced and used days later, defrosted a little.

In a small dutch oven, saute extra virgin olive oil, a little garlic, cherry tomatoes and a few sprigs of parsley for a couple of minutes.

Add the pumpkin and stir well.

Add water rather than stock and simmer on low until the pumpkin is very tender.

Add the pasta mista, stir, and season well with salt and pepper.

Serve topped with lots of freshly cracked pepper and freshly grated parm.