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

"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."
 
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Ready In:
20mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Salsa Cruda:

  • In medium bowl separate tuna into large pieces.
  • Add remaining ingredients and mix trying not to break up tuna.
  • Set aside.
  • Prepare pasta:

  • In a 10 quart pot, bring the water to a brisk boil.
  • Add salt and stir in the pasta.
  • When the water returns to a boil, begin timing and cook al dente, according to the package directions.
  • Reserve 1/2 cup pasta cooking water.
  • Drain pasta, but do not rinse.
  • Transfer the pasta to a large bowl.
  • Stir in reserved pasta cooking water to keep the pasta from sticking to itself.
  • Add salsa cruda and toss.
  • Garnish with parsley.

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