Fusilli with puntarelle

Ingredients for 4 servings:

• 400 g fusilli
• salt water
• 1 head of chicory (Puntarella – asparagus chicory), approx. 450 g
• 1 tbsp olive oil for frying
• 1 garlic clove(s)
• 1 onion(s)
• 5 anchovies in oil
• 1 can/n tomatoes, chopped
• 3 tbsp pine nuts
• 60 g Parmesan (Parmigiano Reggiano)
• possibly balsamic vinegar

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Toast the pine nuts in a pan, then set aside. Cook the fusilli in boiling salted water according to the package instructions. Finely dice the garlic and onion and sauté in olive oil. Mince the anchovies slightly, add them, and let them melt. Then add the puntarella, cut into strips, and sauté briefly. Deglaze with the tomato pieces. Depending on the saltiness of the anchovies, season with a little salt and, if desired, pepper. If the puntarella is too bitter for you, you might like a drizzle of balsamic vinegar to round off the dish. Add the finished fusilli to the vegetable mixture and serve. Sprinkle with the pine nuts. Serve with grated Parmigiano Reggiano.