Artichokes, Capers, Olives, Lemon Zest, and Italian Tuna, Shells |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I found this recipe in the Pittsburgh Post Gazette in December 2005. It is originally a recipe from Stylish One-Dish Dinners It is so delicious and not at all hard to make, the end results are elegant and also beautiful to look at. Ingredients:
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 |
Directions:
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.
|
|