Back to Recipe Menu

Penne with roasted pumpkin, olives & salami


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Toss the pumpkin with a little oil and seasonings and cook in the oven for about 15-20 mins until tender. 
  • When almost ready, cook the pasta in a large pot of lightly salted, boiling water until al dente. Drain well. 
  • Then heat a little oil in a heavy-bottomed pan and gently sauté the salami until crisp around the edges, tossing now and again. 
  • Add the pumpkin, tomatoes and olives. Stir well, add the stock with 2 tbsp chopped parsley and ground pepper, and briefly toss. 
  • Then toss the sauce with the pasta and a little grated parmesan. 
  • Serve in individual bowls with grated parmesan sprinkled on top and a garnish of chopped parsley.


  • ½ butternut pumpkin, cubed
  • olive oil
  • sea salt & freshly ground pepper
  • 400 gm penne (or any other tube pasta)
  • 6-8 slices salami, quartered
  • 1 punnet cherry tomatoes, halved
  • 10 pitted olives, halved lengthways
  • ½ cup chicken stock
  • 4 tbsp chopped fresh parsley
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm