Farfalle pasta with marinated anchovies and black olives
The flavours from the sea are served.
A fresh pasta dish with an irresistible taste, thanks to the flavour of anchovies, a variety of oily fish with many health benefits.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Farfalle (or other pasta) 320 g
- Fresh anchovies 200 g
- Fennel 80 g
- Cherry tomatoes 800 g
- Black olives 50 g
- 1 lemon
- Onion 30 g
- 2 tbsp extra virgin olive oil (20 g)
- Fresh oregano
Nutritional information
Per serving: 201 Kcal
Environmental Impact
Per serving:
460 grams CO2 equivalence - carbon footprint
405 litres - water footprint
This recipe’s environmental sustainability level is: High.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Wash and bone the anchovies, marinate the fillets with some finely chopped onion and lemon juice, and cover with a drizzle of olive oil. Let them marinate for a day in a cool place.
Finely slice the fennel, wash and cut the cherry tomatoes into wedges and pit the black olives.
Cook the Farfalle in lightly salted boiling water, then drain and leave to cool in a baking dish with a drizzle of olive oil.
Pour the marinated anchovies and their seasoning over the pasta and add the fennel, cherry tomatoes and olives.
Mix well, adding salt and pepper to taste.
Sprinkle with fresh oregano leaves and serve.
The Chef’s Advice
To give the anchovies a more intense flavour, marinate them for a long time, preferably from the day before. Spaghetti are also well suited to this type of seasoning.
Nutritional Advice
Marinating is an ancient food preservation technique. The acids in the vinegar allow for a “cooked” effect that preserves the nutritional properties of oily fish.
Environmental Advice
Reduce your consumption of meat, especially red and processed meats.
To create sustainable dishes, it is always best to combine a single source of animal protein with grains and/or vegetables, and to avoid combining different types of animal protein.
