Puttanesca Pasta Salad with Tuna, Anchovies & Artichokes

[Sincerely-Food-Chef]

Ingredients

• 4 anchovy fillets, packed in oil
• 2 (6 oz) jars artichoke hearts, marinated
• 3 tbsp capers
• 2 (6 oz) cans chunk light tuna in water
• 2 cloves garlic
• 2 pints grape tomatoes
• 1 small bunch Italian (flat-leaf) parsley
• ⅔ cup Kalamata olives, pitted
• ¼ cup pine nuts
• 2 shallots
• 10 oz spaghetti pasta
• balsamic vinegar
• black pepper
• crushed red pepper
• extra virgin olive oil
• salt

Instructions

1. Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
   • 2 tsp salt
   • 10 oz spaghetti pasta
2. Meanwhile, peel and mince the garlic and shallots; place both in a large bowl.
   • 2 cloves garlic
   • 2 shallots
3. Finely mince anchovy fillets; add to the bowl along with oil, vinegar, and spices. Whisk to combine the dressing.
   • 4 anchovy fillets, packed in oil
   • ¼ cup extra virgin olive oil
   • 2 tbsp balsamic vinegar
   • ½ tsp salt
   • ¼ tsp black pepper
   • ¼ tsp crushed red pepper
4. Drain and thinly slice artichokes; add to the bowl with the dressing.
   • 2 (6 oz) jars artichoke hearts, marinated
5. Halve olives lengthwise and add to the bowl.
   • ⅔ cup Kalamata olives, pitted
6. Roughly chop capers and add to the bowl.
   • 3 tbsp capers
7. Wash, dry, and halve tomatoes; add to the bowl.
   • 2 pints grape tomatoes
8. Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Add to the bowl and stir to combine.
   • 1 small bunch Italian (flat-leaf) parsley
9. Drain pasta in a colander and rinse under cold water; add to the bowl.
10. Drain tuna, flake with a fork, and add to the bowl. Gently toss the salad to combine.
    • 2 (6 oz) cans chunk light tuna in water
11. To serve, divide pasta salad between bowls or plates. Garnish with pine nuts and enjoy!
    • ¼ cup pine nuts