Pasta with Tuna & Lemon Sauce

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Pasta with Tuna & Lemon Sauce

Ingredients:

• 8 quarts water
• 3 tablespoons salt
• 1 pound pasta of your choice
• 1 (6-ounce) 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 ounce) 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
• Grated Parmigiano Reggiano cheese

Directions:

1. Bring water to boil in a large pot. Add salt and pasta. Wait for the water to return to a boil, then cook al dente according to package directions.
2. Drain pasta, reserving ½ cup of the cooking water.
3. Move pasta to a serving bowl. Add reserved cooking water to the pasta—this keeps it from sticking together.
4. One by one, mix in artichoke hearts, capers, olives, lemon juice and zest, tuna, and olive oil. Sprinkle black pepper to taste.
5. Garnish with chopped parsley leaves and a dusting of parmesan.
6. Buon appetito!