Farfalle pasta with marinated anchovies and black olives

Farfalle pasta with marinated anchovies and black olives

Preparation time:

Less than 30 Minuti

Nutritional information:

201kcal / per serving


First course


Seasonal dish:


Enviromental Impact:

Low (0.46kg CO2 eq) i

A fresh pasta dish with an irresistible taste, thanks to the flavour of anchovies, a variety of oily fish with many health benefits.

Ingredients for 4 portions

  • Farfalle (or other pasta) 320 g
  • Fresh anchovies 200 g
  • Fennel 80 g
  • Cherry tomatoes 800 g
  • Black olives 50 g
  • Lemon 1
  • Onion 30 g
  • Extra virgin olive oil 2 tbsp (20 g)
  • Fresh oregano to taste



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.

Enviromental Impact



Per serving:

0.46kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.