Summary

Ingredients

• 400 g fusilli
• Salt water
• 1 head chicory (puntarella - asparagus chicory), approx. 450 g
• 1 tablespoon olive oil for frying
• 1 clove garlic
• 1 onion (s)
• 5 anchovies in oil
• 1 can / s tomatoes, chunky
• 3 tablespoon pine nuts
• 60 g parmesan (Parmiiano reiano)
• possibly balsamic vinegar

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Instructions

1. Roast the pine nuts in the pan, then set aside. Cook the fusilli in boiling salted water according to the instructions on the package.
2. Finely dice the garlic and onion and fry in olive oil. Chop the anchovies a little, add them and let them melt. Then add the puntarella, cut into strips, and sauté briefly. Deglaze with the tomato pieces.
3. Depending on the saltiness of the anchovies, add a little salt and possibly also pepper. If the puntarella is too bitter for you, you might like some balsamic vinegar to round off the dish.
4. Add the finished fusilli to the vegetable mix and serve. Sprinkle with the pine nuts. Serve at the table with grated Parmigiano reggiano.