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Serves 6
1 lb. maruzze (shell) pasta
½ cup or more (optional) olive oil
1 19-oz. can cannellini beans
Salt and pepper
1 10-oz. package frozen artichoke hearts*
Juice of one lemon
1 cup pitted black olives
6 scallions, thinly sliced
1 6-oz. jar pickled red peppers, drained and julienne
2 6½-oz. cans solid white tuna packed in olive oil
1. Cook pasta in 4 quarts boiling, salted water. Boil for 10 minutes or until pasta is tender but firm. Drain and toss with 4 tbs. olive oil.
2. Combine beans with the pasta and season with salt and pepper.
3. Cook artichoke hearts according to the directions on the package. Drain, then mix with 4 tbsp. olive oil, lemon juice, the olives, scallions and the red peppers.
4. Carefully fold vegetable mixture with pasta. Add tuna.
5. Season with salt and pepper and add additional olive oil if needed. Serve at room temperature.
Any type of pasta may be used instead of maruzze. The main components of this recipe are any pasta and white beans. For variety, the tuna can be replaced with salmon or even prosciutto.
Serve with a big-domed dusty loaf of peasant bread and a pleasant "house red".
* Canned artichokes may be substituted.
Be sure to keep these ingredients in your pantry, as this is a great off-the-shelf meal in a bowl. It can be put together quickly for unexpected guests. It can also be made up ahead of time and refrigerated, but it is best served at room temperature.
From Metropolitan Home, May 1988
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