This dish can be made in less than 1/2 hour. Regular tuna in oil can be substituted if you can't find the imported Italian brands.
Sauce:
1 jar (12 oz.) marinated artichoke hearts, chopped
1/4 c. capers, rinsed and drained
1/2 c. Kalamata olives, pitted & chopped
2 large tomatoes, sliced
6 cloves garlic, minced
juice & zest of 2 lemons
2 (6 oz.) cans imported Italian tuna in olive oil, lightly flaked
3/4 c. extra-virgin olive oil
freshly ground black pepper
1/4 c. fresh parsley, chopped
parmesan cheese, grated
12 oz. pasta of your choice *
Place first 9 ingredients in a bowl and stir to combine. Set aside to warm to room temperature or warm over boiling pasta water as it heats.
Cook pasta in boiling water until al dente. Drain well and add sauce and parsley to hot pasta. Mix well. Serve with parmesan cheese. (More olive oil can be added if the pasta is still too dry).
*Use spaghetti squash instead of pasta for a diabetic dish.
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