Tortiglioni pasta with endives and olives

Tortiglioni pasta with endives and olives

Preparation time:

Less than 30 Minuti

Nutritional information:

389kcal / per serving


First course


Seasonal dish:


Enviromental Impact:

Very low (0.177kg CO2 eq) i

Endive is delicious when paired with olives and sweet red onions which also balance its bitterness.

Ingredients for 4 portions

  • Tortiglioni pasta 320 g
  • Endive leaves 400 g
  • Pitted black olives, chopped 24 (50 g)
  • Red onion 100 g
  • Dried oregano 1 tbsp
  • Extra virgin olive oil 2 tbsp (20 g)
  • Pinch of grated sheep's milk cheese (5 g)
  • Salt to taste
  • White pepper to taste



Wash and tear the endive leaves.


Peel and finely chop the onion, and sauté in a frying pan with olive oil.


Add the endive leaves to the pan and sauté for a few minutes.


Add the oregano, black olives, salt and pepper.


In the meantime, cook the tortiglioni according to the instructions. Drain and toss it in the frying pan with the vegetables.

Enviromental Impact

Very low


Per serving:

0.177kg 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.