Dawn Salad of Pennette

Name: Dawn Salad of Pennette
Yield: 6
Ingredients: 1 x-large jar of extra virgin olive oil; 1/4 cup of parsley leaves; 1/4 cup of washed and drained capers; 500 g of pennete pasta; 4 large cleaned shrimp, cut into cubes; 4 canned artichoke bottoms, cut into cubes; 3 medium-sized tomatoes without skin, cut into strips; 3 cloves of garlic, minced; Salt and white pepper to taste; For decorating; 1 stalk of parsley; Tomato strips without skin; Artichoke cubes

1
1 x-large jar of extra virgin olive oil
2
1/4 cup of parsley leaves
3
1/4 cup of washed and drained capers
4
500 g of pennete pasta
5
4 large cleaned shrimp, cut into cubes
6
4 canned artichoke bottoms, cut into cubes
7
3 medium-sized tomatoes without skin, cut into strips
8
3 cloves of garlic, minced
9
Salt and white pepper to taste
10
For decorating
11
1 stalk of parsley
12
Tomato strips without skin
13
Artichoke cubes

Ingredients

1
1 x-large jar of extra virgin olive oil
2
1/4 cup of parsley leaves
3
1/4 cup of washed and drained capers
4
500 g of pennete pasta
5
4 large cleaned shrimp, cut into cubes
6
4 canned artichoke bottoms, cut into cubes
7
3 medium-sized tomatoes without skin, cut into strips
8
3 cloves of garlic, minced
9
Salt and white pepper to taste
10
For decorating
11
1 stalk of parsley
12
Tomato strips without skin
13
Artichoke cubes

Directions

1
1
2
Combine all ingredients, except pennete pasta, in a large bowl or salad tureen
3
Mix well and reserve
4
2
5
In a large pot, bring 5 liters of water to a boil with 1 tablespoon of salt
6
Add the pennete pasta and cook until al dente
7
3
8
Drain well and add the mass to the bowl
9
Mix delicately
10
Garnish with tomato, artichoke, and parsley.