Pumpkin Fusilli

Preparation:

Preparation: Clean the pumpkin, cut it into cubes, wash it carefully and let it drain for a few minutes. In the meantime, clean the onion, rinse it, dry it with kitchen paper, slice it finely and let it brown in hot oil, preferably in a non-stick pan. Subsequently, add the diced pumpkin and let it infuse and cook over low heat for about 15 minutes, covering the pan with a lid. After that, add the tuna (drained and minced), add the salt, the water and continue cooking until you get a creamy and homogeneous sauce. In the meantime, blanch the fusilli in salted water, drain them al dente and pour them into the pan, quickly mixing them with the rest. Sprinkle everything with grated ricotta and serve immediately hot.