Let the clean and cut in half garlic brown in a pan with high sides, with pepper and 4 tablespoons of olive oil. Add the pumpkin pulp previously cleaned, washed and cut into 1 cm cubes. Add also the chopped parsley. Cover with a lid and cook over medium heat for about 15 minutes, stirring occasionally, until the squash is completely softened. Season with salt and remove the garlic and chilli. Cook the pasta in plenty of boiling salted water and drain “al dente”. Pour into the pan with the sauce of pumpkin. Sauté for about a minute over moderate heat until the pasta is seasoned well. Serve hot.