How to make
Clean the green beans and put them in boiling salted water along with the pasta. Farfalle is a thicker pasta, so in about 13-15 minutes both products will be fully cooked at the same time.
When they are ready, strain them, drizzle them with olive oil and stir to keep them from sticking to each other.
Boil the quail eggs and peel them.
Finely chop the anchovy fillets, add the fat in which they were preserved (total weight 50 g). Add the capers and cherry tomatoes and fry for 3 minutes over medium heat.
To this you can add the olives (pitted and sliced) or add them whole at a later stage.
Distribute the green bean pasta into two or three portions and pour the anchovy sauce, cherry tomatoes and capers over them. Place olives, the eggs and tuna on top. Sprinkle with black pepper.
If desired, chop basil or parsley leaves and serve the fish pasta.
Farfalle Niçoise - Fresh and very tasty dish for weekdays and holidays!
Enjoy your meal!
