8 quarts water
3 tablespoons salt
1 pound small pasta shells
1 (6-ounce) jar artichoke hearts, drained
¼ cup drained and rinsed capers
½ cup pitted and chopped Kalamata olives
½ cup peas
juice and zest of 1 lemon
2 (6½ ounce) cans imported Italian tuna in olive oil, drained
½ cup extra-virgin olive oil
freshly ground black pepper to taste
½ cup chopped fresh flat-leaf parsley leaves
In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in pasta shells. Cook to al dente. Reserve half-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 tuna mixture and toss. Garnish with chopped parsley leaves.
Preparation time: 10 minutes; cooking time: 15 minutes