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Nutrition Facts

Instructions

• STEP 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

• STEP 2

  Meanwhile, peel and mince the garlic and shallots; place both in a large bowl.

  • 2 cloves garlic
  • 2 shallots

• STEP 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

• STEP 4

  Drain and thinly slice artichokes; add to the bowl with the dressing.

  • 2 (6 oz) jars artichoke hearts, marinated

• STEP 5

  Halve olives lengthwise and add to the bowl.

  • ⅔ cup Kalamata olives, pitted

• STEP 6

  Roughly chop capers and add to the bowl.

  • 3 tbsp capers

• STEP 7

  Wash, dry, and halve tomatoes; add to the bowl.

  • 2 pints grape tomatoes

• STEP 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

• STEP 9

  Drain pasta in a colander and rinse under cold water; add to the bowl.

• STEP 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

• STEP 11

  To serve, divide pasta salad between bowls or plates. Garnish with pine nuts and enjoy!

  • ¼ cup pine nuts