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Start by cooking the pasta according to the package directions.
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While the pasta is cooking, chop the shallots and mince the garlic.
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When pasta is done cooking, remove from heat and drain water. Then, put the pasta back in the pot and drizzle with a little extra virgin olive oil (to prevent the pasta from sticking together).
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Then, bring a drizzle of extra virgin olive oil in a sauté pan to medium-high heat. Add the shallots, and sauté for about ten minutes, until shallots have softened.
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Then, reduce heat to medium and add minced garlic. Sauté until the garlic is JUST browned (it cooks quickly - be careful not to burn!!)
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Once garlic is slightly browned, add in diced tomatoes and sauté for about five minutes, to let the flavors really mix.
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Then, add tomato/shallot/garlic mixture to a blender with pumpkin purée, basil leaves, salt, and pepper. Blend on high until everything is smooth and creamy.
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Pour the pumpkin sauce over the pasta and mix completely. If desired, add in 1-2 handfuls of arugula for a nice peppery flavor.
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Serve pasta in bowl, with lots of extra fresh cracked pepper on top.
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Enjoy!