Recipe: Tuna and sweet pepper pasta with herbes de Provence

Pasta with aromatic herbs
June 28, 2009

Herbes de ProvenceHerbes 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

Tuna and sweet pepper pasta with herbes de Provence

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

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.

Tuna fettuccine with thymeA similar recipe:

Tuna fettuccine with thyme

I am entering this in Presto Pasta Nights, hosted this week by Daily Unadventures in Cooking.
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Author: Ruth (URL)

Wow...looks sooooo good! Unfortunately, we just started South Beach Diet Phase one (after a week in Toronto and Montreal, stuffing our faces off) I m bookmarking this for down the road.

Thanks for sharing with PResto Pasta Night and glad you re hosting next!

Author: Joanne (URL)

I always love the herbs you include in your dishes. Red pepper pasta dishes are always winners!

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