• Menu
  • Skip to right header navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

CASA Veneracion: Online Cooking Class

Breakfast. Lunch. Dinner. Midnight Snack.

  • About
  • Cooking Class
  • Recipe Index
  • Search
  • Learn to Cook in 10 Weeks
    • How to Cook, Lesson 1: Know Your Ingredients
  • Recipes By Type
    • Appetizers & Snacks
    • Bread & Breakfast
    • Superb Soups
    • Chicken, Duck & Turkey
    • Fish & Seafood
    • Meatless
    • Mighty Meaty
    • Noodles
    • Rice & Grains
    • Sandwiches & Wraps
    • Side Dishes
    • Sweets & Desserts
    • Drinks
You are here: Home / Noodles / Fusilli with anchovies and baby asparagus

Fusilli with anchovies and baby asparagus

06/04/2009 //  by Connie Veneracion

Fusilli with anchovies and baby asparagus | casaveneracion.com

For someone who loves the rain ad infinitum, you can bet your last peso that I’ve been making the most of the past few nights’ cool weather just reading and writing. The downside is that I get up very late in the morning. Yesterday, I woke up at eleven o’clock. After my coffee and bathroom rituals, I had about 30 minutes to prepare lunch.

No time to thaw anything from the freezer so I checked the pantry instead wondering if I could make a quick pasta dish. Fusilli: check. Anchovies: check. Canned diced tomatoes: check. There was no shortage on onions and garlic. Oregano and basil grow in the garden. And… in the fridge — two bunches of baby asparagus. Perfect!

Fusilli with anchovies and baby asparagus

Fusilli with anchovies and baby asparagus

Print Pin
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Author: Connie Veneracion

Ingredients

  • 200 grams fusilli (or your favorite pasta shape)
  • 4 tablespoons olive oil (not extra virgin)
  • 1 large white onion finely chopped
  • 4 cloves garlic grated
  • 2 cups diced tomatoes (I use canned)
  • 2 stalks oregano finely sliced (or about 1/2 tsp. of dried oregano)
  • 1/4 cup red wine
  • salt
  • pepper
  • sugar
  • 1 can of anchovies in olive oil
  • 150 grams baby asparagus cut into 1 and 1/2 inch lengths
  • grated Parmesan cheese

Instructions

  • Cook the pasta according to package directions.
  • While the pasta cooks, make the sauce. Heat the olive oil in a pan. Add the chopped onion and cook over medium heat until softened, about two minutes. Add the garlic. Cook, stirring, for another minute.
  • Pour in the diced tomatoes. Add the oregano. Bring to the boil. Pour in the red wine. Cook over high heat, uncovered, until slightly reduced, about four minutes.
  • Add the anchovies with the oil, stirring to break up the fillets. Season with salt, pepper and a little sugar. Lower the heat, cover and simmer for 10 to 15 minutes, adding the asparagus during the last two minutes of cooking.
  • Drain the pasta and add to the sauce. Toss to coat each piece of pasta with sauce.
  • Top with grated Parmesan to serve.
NoodlesAsparagus Cooking with Wine Mediterranean

More Like This

Caponata (Sicilian eggpant salad) recipe

Caponata

Start by slowly sauteeing onion, garlic, tomatoes and a sprig of rosemary to heighten the flavor of tomato soup. Add chopped tomatoes, broth and simmer away!

Tomato Soup With Herbed Croutons

Fried potatoes, French fries style, are topped with chopped tomato, onion, olives and cheese. Squeeze fresh lemon juice over your Greek-inspired fries and sprinkle with chopped fresh rosemary before serving.

Greek-inspired Fries

Subtly sweet white asparagus is combined with grassy-tasting spinach to make this wonderful white asparagus and miso soup. Cooks in less than 10 minutes.

White Asparagus and Spinach Miso Soup

Perk up the flavor of plain rice by adding herbs and spices. For an Italian touch, stir in chopped basil, sage, garlic, and little salt and pepper. If you have cold day-old rice, cook it Chinese style but using olive oil. Basil, sage and garlic rice is aromatic, pretty and delicious.

Basil, Sage and Garlic Rice

Mascarpone sweetened with sugar and made richer with eggs are dropped by tablespoonfuls into wine glasses and topped with lady fingers soaked in espresso. Another layer of mascarpone goes on top of the biscuits and the tiramisu in wine glasses are garnished with grated chocolate. It's divine.

Tiramisu, Party Style

To make the vegetables, mushrooms and egg float rather than sink, thicken the broth with starch in this shiitake, white asparagus and broccoli egg drop soup.

Shiitake, White Asparagus and Broccoli Egg Drop Soup

For rice-loving Filipino-Americans who like to pair their Thanksgiving turkey with non-traditional side dishes, here's an easy seafood paella recipe.

Easy Seafood Paella

Arancini-style Cheese-stuffed Rice Balls

Arancini-style Cheese-stuffed Rice Balls

Bacon Puff Pastry Asparagus Spirals

Bacon Puff Pastry Asparagus Spirals

Japanese Steamed Savory Egg Custard (Chawanmushi)

Japanese Steamed Savory Egg Custard (Chawanmushi)

Spicy Ground Pork, Mushrooms and Asparagus Stir Fry

Spicy Ground Pork, Mushrooms and Asparagus Stir Fry

Previous Post: « Cheesecake with homemade blueberry topping
Next Post: College, Dinner and SEx »

Reader Interactions

Comments

  1. mel

    06/05/2009 at 6:19 pm

    anchovies is one of my favorite ingredient in pasta dishes. i could live on putanesca for a week..would love to try out this recipe!

    • Connie

      06/05/2009 at 9:36 pm

      You can even use chopped peeled tomatoes instead of going through the process of making tomato sauce. :)

  2. claudine charie

    08/09/2009 at 7:18 pm

    I love anchovy. THe only problem is I’m the only one eating anchovy (and my 19mos old son)and everybody else is complaining. KAINIS LANG lol!

    • Connie

      08/10/2009 at 7:08 am

      Acquired taste. Gradually increasing the amount of anchovies in the food might do the trick. :)

Primary Sidebar

~ Recipes ~

  • Appetizers & Snacks
  • Superb Soups
  • Bread & Breakfast
  • Chicken, Duck & Turkey
  • Fish & Seafood
  • Mighty Meaty
  • Noodles
  • Rice & Grains
  • Sandwiches & Wraps
  • Side Dishes
  • Sweets & Desserts
  • Drinks
  • Meatless
  • Ovo-Vegetarian
  • Lacto-Vegetarian
  • Ovo-lacto Vegetarian
  • Vegan
  • Keto (Low Carb)

~ Popular Today ~

  • How to cook, lesson 2: know how to operate your stove and oven How to Cook, Lesson 2: Five Essential Kitchen Tools
  • Sinigang na manok (chicken and vegetables soup with tamarind extract) Sinigang na manok (chicken and vegetables soup with tamarind extract)
  • A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu
  • What's the difference between sea salt and rock salt? What’s the difference between sea salt and rock salt?
  • How to make: Tsokolateng tablea (Filipino hot chocolate drink) How to make: Tsokolateng tablea (Filipino hot chocolate drink)

Footer

Hello There!

I'm Connie Veneracion: cook, crafts enthusiast, researcher, reviewer, story teller and occasional geek.

Read more about me, the cooks and the name of the blog. If you're wondering why commenting is off by default, read this.

I am on Pinterest, Youtube, Facebook and Instagram.

Not So Fine Print

Privacy & TOS ♥ Disclaimer ♥ Get In Touch (I don’t accept guest posts, I don’t give free links and I don’t do link exchanges. Exclude me from your round-ups too. Thank you.)

Except for public domain videos, stock images and screen grabs, all images and text © Connie, Speedy, Sam & Alex Veneracion. That means do not reproduce content without written permission from the blog owner.

Copyright © 2019 CASA Veneracion · ALL RIGHTS RESERVED · Powered by Apple, Canon, coffee & ramen.