2
small yukon gold or red-skinned potatoes
4
large organic eggs
Salt
A couple small handfuls thin green beans
1

pound
short-cut pasta, such as conchiglie (shells), penne or farfalle (bowties)
About 1/4 cup EVOO
2

teaspoons
anchovy paste or 4 flat anchovy fillets (optional)
1

pint
grape tomatoes
1/2

cup
dry white wine
1/4

cup
nicoise olives, chopped
1
small fresno chile pepper, seeded and finely chopped
1
large shallot, chopped or thinly sliced
2
- 3
large cloves garlic, finely chopped
1

teaspoon
dried herbes de provence (half a palmful)
1
jar or can (12 oz.) tuna in water or oil (look for line-caught), drained and flaked
A handful flat-leaf parsley, chopped
A small handful fresh tarragon leaves, chopped, or basil leaves, torn