Mediterranean Sunlight Shells



1/2 lb. large pasta shells

2 Tbsp. capers

1 can (6 ounces) oil packed tuna, undrained

1 can (2 1/4 ounces) sliced ripe olives, drained

1 Tbsp. chopped fresh oregano

Salt and freshly ground pepper to taste

  1. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 8 to 10 minutes. Drain well.
  2. Meanwhile, chop the capers. In a large serving bowl, combine the capers, tuna with its oil, olives and oregano.
  3. Add the pasta and toss. Add salt and pepper to taste and toss well. Serve warm or at room temperature.
1 Serving: calories 360 total fat 10 g cholesterol 10 mg sodium 580 mg

Serves 4