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Farfalle with anchovy fillets and courgettes

Method

1- Separate the flowers from the courgettes, remove the pistil inside, wash and cut into strips. Trim the courgettes and cut into thin rounds. Wash the parsley and the marjoram, dry and chop. Cut the anchovy fillets in half.
2- Peel the shallot, wash, chop finely and fry, without browning, on a low heat for a couple of minutes in a pan with 3 spoons of oil; add the rounds of courgette, season with a pinch of salt and pepper and cook for 3-4 minutes, stirring occasionally with a wooden spoon.
3- Add the strips of courgette flowers and the herbs and continue to cook for 2 minutes on a medium heat. Heat the remaining oil in a non-stick pan, add the pieces of anchovy and fry for 2-3 minutes, then season with salt and pepper.
4- Cook the pasta in plenty of salted boiling water, drain when the pasta is “al dente”, add the courgettes and the anchovy fillets and serve hot.

Ingredients for 4 people
350 gr Farfalle
300 gr courgettes with flower
200 gr fresh anchovy fillets
1 shallot
1 sprig marjoram
1 bunch parsley
salt
pepper

Special shapes

031 Farfalle

031 Farfalle031 Farfalle confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g