Shells with Squash and Chickpeas

Remove the seeds from the squash and cut into small cubes. Heat 5 tablespoons of olive oil in a pan and season it with a tablespoon of chopped sage and rosemary. Add the diced speck and sauté it. Add the diced squash and sauté. Drain the chickpeas and add them to the pan. Stir, let it sit, then finish the sauce with the tomato passata. Add salt, then let the sauce simmer while you cook the shell pasta in salted boiling water. Strain the pasta once al dente and mix it with the sauce. Finish the dish with some freshly ground pepper, 2 tablespoons of olive oil, and another tablespoon of the chopped herbs.