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Serves 4

Olive oil
3 cloves garlic, finely chopped
6 anchovy fillets, chopped
3tbsp capers
4tbsp olives, chopped
400g short pasta
1 bunch chopped herbs (any combination of parsley, mint, basil, mint and oregano)
2tbsp creme fraiche

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Keep the leftovers for lunch the next day.

Pasta Provencal

microsoft 70-460 exams
70-460 exams
CCIE Lab workbook


Cook the pasta in plenty of boiling salted water. Meanwhile cook the garlic and anchovy in a slug of olive oil slowly until the anchovy dissolves. Add the pasta to the pan with the rest of the ingredients and season to taste.

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