In a pan, fry the finely chopped onion and pepper in 4 tablespoons of oil. When the onion becomes gold add the pumpkin cut into small pieces and 1 cup of water. Season with salt and let cook for 15 minutes. After, mix all until you get a homogeneous and dense sauce. Apart, in salted water, cook the chicchette pasta. The pasta will let you know when it is cooked because it will pop back up to the top. Drain the pasta. Season it with a little of olive oil and cheese. Serve using soup plates. Spread a ladle of pumpkin cream in a plate, add the pasta, diced mozzarella and diced tomatoes. Garnish with fresh basil and a drizzle of olive oil.