Ingredients
8 qt Water
3 tbsp Salt
1 lb pasta of your choice
16 oz jar artichoke hearts, drained
1/4 c drained & rinsed capers
1/2 c pitted & chopped Kalamata olives
1 Lemon juice & zest
2 6 1/2 oz can italian tuna in olive oil, drained
1/2 c extra virgin olive oil
1/2 c chopped fresh flat leaf parsley
Grated Parmigiano Reggiano cheese
Instructions
Bring water to boil - add salt & pasta.
Drain pasta - reserving 1/2 cup cooking water
Move pasta to serving bowl - add reserved water to pasta - this keeps it from sticking together
One by one mix in artichokes hearts - capers - olives - lemon juice & zest - tuna & olives.
Garnish with chopped parsley & parmesan
