© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: mandabears
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.
For the Salsa Cruda:
6 ounces artichokes, drained — I use the marinated ones
¼ cup capers, drained and rinsed
½ cup kalamata olive, pitted and chopped
1 lemon, juiced
1 lemon, zest
2 6½ ounce cans Italian tuna in olive oil, drained
½ cup extra virgin olive oil
fresh ground black pepper
In medium bowl separate tuna into large pieces. Add remaining ingredients and mix trying not to break up tuna. Set aside.
For the Pasta:
8 quarts water
3 tablespoons salt
1 pound small shell pasta
½ cup flat leaf parsley, chopped
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 ½ 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.