Fusilli & Squash

I couldn't resist jotting this down following a quick glimpse of Gennaro's tube channel. How nice it would be to have his little garden terrace overlooking the Amalfi Coast. Don't overdo the rosemary.

freshly-made fusilli pasta
orange squash
red chili
garlic
rosemary
vegetablie stock
olive oil
maldon sea salt

1. cut squash into cubes, about the size of a thumbnail
2. boil water
3. saute garlic in a lighter olive oil, then chili and rosemary (2-3 sprigs for 400 grams of pasta)
4. let develop some color before adding stock
5. cook for about half our or until soft
6. add pasta into when 1-2 minutes short of finish time
7. give a nice stir, add more olive oil (perhaps an extra virgin this time)
8. taste, season and serve