Organic Whole Wheat Fusilli with Summer Flavor Zero Waste Recipe
This recipe was created with the goal of zero waste, choosing the ingredients present in the fridge and pantry. This is one of the aims of the #PastaYourWay project and that is to improve our sensitivity towards the importance and respect of our neighbor and the planet.
The result is very tasty!
The recipe was created by Michela Rossi Blog Tre Civette sul Comò
Ingredients
(for 4 people)
320 g of wholemeal fusilli (80 g per person)
1 yellow courgette (medium)
3 courgette flowers
150 g of cherry tomatoes
1 handful of Taggiasca olives
8 anchovies in oil
4 tablespoons of extra virgin olive oil
Salt and fresh basil leaves to taste
Preparation
1. Put the pasta pot on the stove with plenty of salted water
2. Cut the cherry tomatoes and olives in half, the courgette into cubes and the courgette flowers into strips
3. Put a second pot on the stove, add the extra virgin olive oil, melt the anchovies and start browning the courgette slices first (5 min.), Then add the cherry tomatoes
4. Cook for 10 minutes, add the courgette flowers and cook for a few minutes, then keep warm
5. When the water in the first pot boils, add the fusilli and cook for 9 min.
6. Drain the pasta and add it to the sauce, then sauté it for 2 min. so that everything mixes well
7. Serve garnished with the basil leaves
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