Ingredients
- 3 lb asparagus
- 1 lb dried penne
- 6 Tbsp extra-virgin olive oil
- 6 anchovy fillets
- Salt and freshly ground pepper
Preparation
Step 1
Bring a large pot 3/4 full of salted water to a boil.
Break off the tough ends of each asparagus spear by bending it gently until is snaps. Discard the bottoms or reserve for another use. Cut the tender tops on the diagonal into 1-inch pieces.
Add the penne and asparagus to the boiling water and cook until the pasta is almost al dente, 8-10 minutes.
Meanwhile, in a large frying pan, warm the olive oil over low heat. Add the anchovies and, with the back of a wooden spoon, mash them into the oil for about 1 minute. Drain the penne and asparagus and transfer to the frying pan with the anchovies. Finish cooking over medium heat, stirring often, for about 2 minutes. Season with salt and pepper to taste.
Arrange the pasta on a warmed platter and serve hot.