Pasta With Pumpkin, Black Olive And Rosemary Sauce

• 400 g pasta (such as penne, fusilli or pipe rigate)
• 500 g fresh pumpkin (chopped into small cubes)
• 250 ml tomato passata
• 5 tablespoons olive oil
• 3 shallots (chopped finely)
• 1 garlic clove (chopped fine)
• 100 g smoked bacon or 100 g cubed pancetta
• 150 g black olives
• 1/2 cup white wine
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh basil

1. Heat oil in pan, add the shallots and garlic and cook till soft. Add the cubed bacon and pumpkin and cook for 5 more minutes.
2. when the pumpkin is softened add the basil and rosemary then add the tomato passata.
3. Season with salt and pepper and add the wine. Simmer for 20 minutes.
4. Add the olives to the sauce when it is cooked.
5. When the pasta is cooked, toss in the pan with the sauce to make sure that the pasta is well coated with the sauce.

pasta, tomato passata, olive oil, shallots, garlic, bacon, black olives, white wine, fresh rosemary, fresh basil

Taken from www.food.com/recipe/pasta-with-pumpkin-black-olive-and-rosemary-sauce-328370 (may not work)