Sicilian Shell Pasta
Salad
SERVES 6
1/4 cup olive oil
6 anchovy fillets
6 cloves garlic, thinly sliced
1 tbsp. Calabrian chili
paste or 1 rounded tsp.
crushed red pepper
1/2 cup dry vermouth or
white wine
2 pt. cherry tomatoes,
halved
1/2 cup oil - cured olives or
Kalamata olives, pitted
and chopped
3 tbsp. capers, drained
A few leaves of fresh
basil, torn
1 lb. conchiglie or medium
shell pasta
3 cups baby arugula
2 6-oz. cans or jars tuna,
drained and coarsely
flaked
2 ribs celery with leafy
tops, finely chopped
1 cup fresh flat-leaf
parsley, chopped
1/2 small white onion, finely
chopped
1/4 cup lemon juice
Kosher salt and pepper
EVOO, for drizzling■Bring a large pot of water
to a boil for the pasta.
■In a large skillet, heat the
olive oil over medium-high.
Add the anchovies; cook,
stirring often, until they melt
into the oil, about 3 minutes.
Reduce heat to medium-low.
Add the garlic and chili paste;
cook, swirling the pan often,
until aromatic, 1 to 2 minutes.
Add the vermouth; cook until
the liquid is slightly reduced,
about 1 minute. Add the
tomatoes, olives, capers, and
basil; cook, stirring often,
until the tomatoes begin to
slump a bit, 5 to 6 minutes.
Transfer the tomato mixture
to a large bowl.
■Salt the boiling water and add
the pasta. Cook until 1 minute
shy of the package directions.
Reserve about half of a mug of
the pasta cooking water; drain
the pasta. Add the pasta and
reserved cooking water to the
sauce; toss to combine. Toss in
the arugula, tuna, celery,
parsley, onion, and lemon juice;
season with salt and pepper.
Drizzle with EVOO. Serve at
room temperature.CONCHIGLIE (little shells) are fun to eat, and kids young and old love them.
The cupped interiors fill with sauce and other goodies while the ridged exteriors get nicely
coated. Conchiglie come in sizes from mini to jumbo (which are usually stuffed).