Salsa Cruda

By thatjerseygirl

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

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

Details

Servings 4

Preparation

Step 1

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.