Artichokes, Capers, Olives, Lemon Zest, And Italian Tuna, Shells

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 quarts water
• 3 tablespoons salt
• 1 lb small shell pasta
• salsa, cruda
• 6 ounces artichokes, drained, i use the marinated ones
• 1/4 cup capers, drained and rinsed
• 1/2 cup kalamata olive, pitted and chopped
• 1 lemon, juiced
• 1 lemon, zest
• 2 (6 1/2 ounce) cans italian tuna in olive oil, drained
• 1/2 cup extra virgin olive oil
• fresh ground black pepper
• 1/2 cup flat leaf parsley, chopped

Recipe

• 1 salsa cruda:.
• 2 in medium bowl separate tuna into large pieces.
• 3 add remaining ingredients and mix trying not to break up tuna.
• 4 set aside.
• 5 prepare pasta:.
• 6 in a 10 quart pot, bring the water to a brisk boil.
• 7 add salt and stir in the pasta.
• 8 when the water returns to a boil, begin timing and cook al dente, according to the package directions.
• 9 reserve 1/2 cup pasta cooking water.
• 10 drain pasta, but do not rinse.
• 11 transfer the pasta to a large bowl.
• 12 stir in reserved pasta cooking water to keep the pasta from sticking to itself.
• 13 add salsa cruda and toss.
• 14 garnish with parsley.