Artichokes, Capers, Olives, Lemon Zest, and Italian Tuna on Pasta Shells
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- freshly ground black pepper to taste
- 1/2 cup extra-virgin olive oil
- 3 tablespoons salt
- 8 quarts water
- juice and zest of 1 lemon
- 1/2 cup pitted and chopped kalamata olives
- Carbohydrate 97 g(32%)
- Cholesterol 17 mg(6%)
- Fat 38 g(59%)
- Fiber 9 g(36%)
- Protein 44 g(89%)
- Saturated Fat 6 g(29%)
- Sodium 5159 mg(215%)
- Calories 904
Preparation 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. Preparation time: 10 minutes; cooking time: 15 minutes Stylish One-Dish Dinners Doubleday
Preparation 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. Preparation time: 10 minutes; cooking time: 15 minutes Stylish One-Dish Dinners Doubleday
