Pumpkin spaghetti

Ingredients:

• 1 spaghetti squash weighing approximately 1100 - 1150 g.
• 100 g diced pancetta
• Fillet 2 - 4 anchovies
• 2 tbsp capers, drained
• 1 can (800 g) of canned tomatoes, peeled
• 1/4 cup Kalamata olives, sliced ​​into half rings
• 1 tbsp olive oil, plus a little extra for drizzling
• 1/2 onion, coarsely chopped
• 2 cloves garlic, minced
• 1/2 tsp dried pepper flakes
• 1/2 cup dry white wine
• 5 leaves basilica, and a little for decoration
• Coarse salt and freshly ground pepper
• Grated Parmesan, for sprinkling

Preparation:

1. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash cut-side down on a microwave-safe dish, pierce it several times with a fork, and pour a glass of boiling water onto the dish. Cover with a plastic lid and microwave until tender, about 15 minutes.
   
   Remove the lid and let cool slightly. Use a fork to scrape out the spaghetti-like pulp.
2. Meanwhile, fry the pancetta in a large skillet with olive oil until crisp, about 4 minutes.
   
   Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic, anchovies, and red pepper flakes and cook, breaking the anchovies into a paste with a spatula, for 30 seconds.
   
   Add wine and bring to a boil, cook for another 2-3 minutes. Add tomatoes, mash with a spatula. Bring the sauce to a boil again, then reduce the heat and add olives. capers and basil, cook over low heat, stirring occasionally, until the sauce thickens, about 10 minutes.
3. In the same pan, toss the spaghetti squash with the sauce. Season with salt and pepper to taste. Divide the spaghetti squash among serving plates, drizzle with olive oil, and sprinkle with grated Parmesan and basil leaves.