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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Before starting, remove the anchovies from the oil they come in and marinade in balsamic vinegar for 1hr minimum. Try to remove as much oil as possible. I buy a 100g jar of anchovies in olive oil, drain, and replace the oil with vinegar. Store this in the fridge for on demand de-salted marinated anchovies | 2. Cook the penne in a pan of boiling water. Go easy on the salt - there'll be enough from the anchovy. | 3. Whilst the pasta cooks, drain olives if tinned, and cut them in half. | 4. Trim and peel the carrot, and chop in to a thick julienne - strips 0.5cm (1/4") thick. | 5. Trim the spring onion, removing as little as possible of the root (white) end, and most of the 'leaf' end. Finely mince this, and the garlic. | 6. Remove the anchovy from vinegar, and mince very finely. | 7. Rince the green been and the lettice, and roughly chop. | 8. When the pasta is al-dente (cook until edible, but firm), add some cold water so the pasta can cool slightly, and drain well. | 9. Combine all ingredients. | 10. Stir well and season. | 11. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tuna	1	can		-	-	-	-
spring onion	2			-	-	-	-
mayonnaise	5	teaspoons		90.25	0.0	0.0925	10.0
penne pasta	200			338352.7674	68099.1944	11892.507	1377.1231
black olive	25		stoned	-	-	-	-
green bean	25		trimmed	775.0	174.25	45.75	5.5
anchovy	2			-	-	-	-
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0
carrot	1			29.52	6.8976	0.6696	0.1728
lettuce	1			7.15	1.2265	0.7425	0.121
garlic clove	1			-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.