In Italy a no-cook pasta sauce is known as salsa cruda, and makes a wonderful one-dish dinner. In this version, the combination of artichokes, olives, capers, and lemon zest is not only beautiful, but bold in flavor.

　　

Ingredients

Makes 4 servings

　　8 quarts water

　　3 tablespoons salt

　　1 pound small pasta shells

　　

Salsa Cruda:

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

　　

Step 1

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.

　　

Step 2

Preparation time: 10 minutes; cooking time: 15 minutes

　　Stylish One-Dish DinnersDoubleday