Mediterranean Savor: Macaroni

▪  The pasta of durum wheat semolina is cooked in a few minutes from the moment the water begins to boil, between 7 and 9 minutes.

Once cooked the pasta, pour it into a colander to drain the hot water and rinse it with cold water.

▪  In a large skillet, cover the bottom with a little extra virgin olive oil to sauté a Hokkaido squash (of sweet-flavor), cut into small dices; when it is nearly tender, add the pine nuts and raisins , stir and allow the pine nuts to brown. Then, add the macaroni, stir to heat it and ready. 

At serving time, we can give a special touch to the dish with some drops of balsamic vinegar of Modena (to taste).