Bucatini with bonito, asparagus and gnocchi

Ingredients

• 200 g bucatini
  
• 2-3 cloves of garlic
  
• 1 hot pepper
  
• 2 anchovy fillets
  
• 1 tablespoon capers
  
• 100 – 150 g asparagus
  
• Celery stalk
  
• 1 handful of cherries, pitted
  
• 5 – 6 cherry tomatoes or one finely chopped smaller tomato
  
• 1 jar of bonito in olive oil
  
• 1/2 the juice of half a lemon and a little grated zest
  
• Black pepper
• Olive oil

Preparation

1. Boil the bucatini.
2. Meanwhile, finely chop the garlic, anchovies, and chili pepper.
3. Place them in the heated fat and fry lightly, then add the celery, asparagus and shallots.
4. After a few minutes, add the tomatoes.
5. Add the cooked bucatini to the sauce and finally add the chopped bonito and lemon juice.
6. Finally, I drizzle with a little olive oil and sprinkle with black pepper and grated lemon zest.