Pumpkin and Potato Pasta

Method

1. Dice the potato and pumpkin into small cubes of similar size.
2. Bring a pot of salted water to a boil and add the diced potato and pumpkin. Cover and cook for about 2 minutes, then add the pasta.
3. In a separate pan, heat olive oil with a sprig of rosemary and garlic (whole or sliced) over low heat. Add anchovy fillets and let them melt slowly, infusing the oil.
4. When the anchovies have melted, turn off the heat to prevent the garlic from burning.
5. Cook the pasta (mezze penne recommended) together with the vegetables until al dente.
6. Remove the rosemary sprig from the pan. Drain the pasta and vegetables directly into the pan with the seasoned oil.
7. If needed, add a little pasta cooking water. Otherwise, toss everything together over low heat for a couple of minutes to let the pasta absorb the flavors.
8. Meanwhile, chop a few rosemary needles. Add some to the pan and reserve some for serving.
9. Turn off the heat. Add grated cheese (pecorino or parmesan to taste) and black pepper. Stir well.
10. Serve hot, finishing with extra rosemary needles and an optional drizzle of olive oil.