Salsa Cruda

No cook pasta sauce for those hot summer days when you're craving pasta, but not the hot kitchen!
Photo by Tamara O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Pasta:

  • 8

    quarts water

  • 3

    tablespoons salt

  • 1

    pound small pasta shells

  • Salsa Cruda:

  • 1

    6-oz jar artichoke hearts, drained & quartered

  • 1/4

    cup capers, drained & rinsed

  • 1/2

    cup Kalamata olives, pitted & chopped

  • juice & zest of one lemon

  • 2

    6.5-oz cans imported Italian tuna in olive oil, drained

  • 1/2

    cup extra virgin olive oil

  • freshly ground pepper to taste

  • 1/2

    cup fresh flat leaf parsley, chopped

Directions

In a 10-quart pot, bring water to a brisk boil. Add salt and stir in pasta shells. When the water returns to a boil, begin timing and cook pasta to al dente. Reserve 1/2 cup cooking water. Drain the pasta. Transfer the shells to a large serving bowl. Stir in the reserved water. Add salsa cruda ingredients and toss. Garnish with chopped parsley.

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