Ingredients
- 12 oz (340g) pasta spirals
- 6 oz (168g) canned artichoke hearts, drained, and larger pieces halved lengthwise
- 1 minced garlic clove
- 1/2 cup (10g) chopped fresh parsley leaves
- 12 oz (335g) canned tuna in oil
- 1/4 cup (45g) capers, drained
- Grated juice and zest of a lemon
- Black pepper, to taste
Method
- Cook the pasta to al dente, following the directions on the package.
- Combine the artichoke hearts, garlic, parsley, undrained tuna, capers, lemon juice and zest, and black pepper.
- You might need to chop the tuna if there are any big chunks.
- Drain the pasta well, then toss with the tuna mixture.
- Chill for an hour, then serve.