Pasta with asparagus and anchovies

Pasta with asparagus and anchovies

Asparagus has a pleasant bitter aftertaste and is suitable for salads, omelettes, grilled fish, and even pasta.


200 gr. spaghetti
Two tsp. of extra virgin olive oil
Two large cloves of garlic, thinly sliced
Eight anchovy fillets, chopped
One pinch of Bukovo
200 gr. asparagus, bite-sized
125 ml dry white wine
40 gr. Parmesan cheese, grated

For the crumble

Two slices of stale bread cut into pieces
2 tsp. fennel seed
Two tsp. of extra virgin olive oil


Step 1

Crumble: Pulse the bread and fennel seeds in a food processor or mortar, along with a pinch of salt, until you have breadcrumbs. Heat the olive oil in a non-stick pan, add the breadcrumbs and cook over medium heat, stirring regularly, until the mixture turns golden brown and becomes really crispy. Leave it aside.

Pasta: Boil the pasta in a large pot of salted boiling water until al dente, then drain, reserving some of the cooking water.

Step 2

In the meantime, heat the olive oil in a separate pan and sauté the garlic, anchovies and bukovo for 1-2 minutes or until the anchovies melt. Add the asparagus and continue cooking for 2 minutes. Then add the wine and simmer for 2-3 minutes or until the asparagus is cooked.

Step 3

Add the pasta to the pan with the asparagus, then the Parmesan, and mix very well, adding a little of the pasta's boiling water to prevent sticking. Season with freshly ground black pepper. Divide into plates and top with crispy breadcrumbs.

Giorgos Dimitrakopoulos is a columnist for Olive Magazine. Translated by Paul Antonopoulos

READ MORE: Bucatini with prawns, cherry tomatoes and basil.

No Comments Yet

Leave a Reply

Copyright Greekcitytimes 2024