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Herbes de Provence (Provençal herbs) is a mixture of dried herbs, which includes basil, fennel, lavender, savory and thyme. Many add also: bay, tarragon, marjoram, mint, oregano, rosemary and sage.
Don't let this list scare you: chose a selection of herbs from your garden, dry them and create your own mixture. Harvested herbs dried at home are better than store bought herbs!

Look also Storing Herbes de Provence.



Tuna and Sweet Pepper Pasta with Herbes de Provence

Ingredients
Serves two:
200g egg tagliatelle
160g tuna oil
100ml single cream
1 onion
1 'corno' red pepper
1 carrot
1 baby onion
1 tsp. Herbes de Provence
black pepper

Directions
Chop the onion and carrot finely. Fry in a pan with olive oil for 5 minutes. Add the corno pepper cut into thin slices and cook until tender.
Bring a pot of salted water to a boil, add tagliatelle and cook until al dente.
Meanwhile add the tuna in the pan and stir until well mixed. Add the single cream and let thicken the cream for a couple of minutes.
Drain well the pasta and season with the tuna sauce, fresh baby onion cut into slices, Herbes de Provence and grinded black pepper.

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A similar recipe:

Tuna Fettuccine with Thyme

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I am entering this in Presto Pasta Nights, hosted this week by Kate of Daily Unadventures in Cooking.

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