Method:

1. Preheat the oven to 400°F/200°C/gas 6.

2. Place the pumpkin on an ovenproof dish and roast for about 30 minutes, or until soft. Let cool slightly. Chop coarsely.

3. Sauté the onion in 2 tablespoons of oil in a large frying pan over medium heat for 5 minutes.

4. Add the pumpkin and sauté for 5-10 minutes, or until the pumpkin has broken down. Season with salt and pepper and add the olives.

5. Cook the pasta in a large pot of salted, boiling water until al dente. Drain, reserving 4 tablespoons of the cooking water.

6. Add the pasta and the reserved cooking water to the pan with the sauce. Toss gently and transfer to a serving dish.

7. Sprinkle with the pine nuts and drizzle with the remaining oil. Serve hot.