"Salsa cruda is perfect to serve over this quick and delicious pasta dish." Serving: Makes 4 servings

• 8 quarts water
• 3 tbsps. salt
• 1 lb. small pasta shells
• 1 (6-oz.) 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 oz.) 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

 • Boil water briskly in a 10-qt. pot. Put in salt, mix in pasta shells. Once the water starts boiling, start checking the time and cook pasta until al dente, following the package instructions. Put aside half a cup of pasta cooking liquid. Drain pasta without rinsing. Bring the pasta shells to a large serving bowl. Mix in pasta liquid reserved earlier to avoid the pasta from sticking to itself. Pasta is expected to keep cooking and absorb liquid even though it has been dried out. Put in salsa cruda ingredients; toss. Top with chopped parsley leaves to decorate the dish.

 Nutrition Information
 • Calories: 904 • Total Carbohydrate: 97 g • Cholesterol: 17 mg • Total Fat: 38 g • Fiber: 9 g • Protein: 44 g • Sodium: 5159 mg • Saturated Fat: 6 g