3 cloves garlic, finely chopped
6 anchovy fillets, chopped
4tbsp olives, chopped
400g short pasta
1 bunch chopped herbs (any combination of parsley, mint, basil, mint and oregano)
2tbsp creme fraiche
Keep the leftovers for lunch the next day.
Pasta ProvencalThis may not be a strictly authentic dish, but you can't really go wrong with capers, olives and anchovies.
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.