Italian Tuna on Pasta

• In a 10-quart pot, bring the water to a brisk boil.
• Add salt and stir in the pasta shells.
• When the water returns to a boil, begin timing and cook al dente according to the package directions.
• Reserve 1/2 cup of the pasta cooking water.
• Drain the pasta, but do not rinse.
• Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained.
• Add in the salsa cruda ingredients and toss.
• Garnish with chopped parsley leaves.

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30

I can't get enough of this one. The sauce has so many wonderful flavors.

8 quarts water

3 tablespoons salt

1 pound small pasta shells

-- For the Sauce --

1 (6-ounce) jar artichoke hearts, drained

1/4 cup drained and rinsed capers

1/2 cup pitted and chopped Kalamata olives

juice and zest of 1 lemon

2 (6 1/2 ounce) cans imported Italian tuna in olive oil, drained

1/2 cup extra-virgin olive oil

freshly ground black pepper to taste

1/2 cup chopped fresh flat-leaf parsley leaves