Saffron-Tinted Pasta Salad With Tuna and Fresh Herbs

Sea salt

1 pound paccheri (or other

short pasta such as penne)

1 can (6 to 7 ounces) good-

quality tuna in olive oil, drained

3/4 to 1 cup finely chopped mixed fresh herbs such as basil, flat leaf parsley, and mint

6 to 8 ounces fresh mozzarel-

la, cut into small cubes

1 medium carrot, peeled, cut

crosswise into short lengths,

then lengthwise into small

matchsticks

1/4 cup black and/or green Mediterranean olives, pitted and slivered

1 heaping tablespoon

salt-cured capers, soaked in water for a few minutes and drained

1. Place a large pot of cold water over high heat and bring to a boil; add salt. Add the pasta and cook until al dente.

2. Reserving 1/2 cup of the cooking water, drain the pasta and transfer to a serving bowl. Whisk the saffron into the reserved cooking liquid and stir it into the pasta.

3. Drizzle a generous amount of olive oil over the pasta, stirring well, and season with salt. Let the pasta cool, stirring from time to time; the pasta will absorb most of the liquid and take on a saffron tone.

4. Flake the tuna into a small bowl. With a fork, mix in the chopped herbs. Add to the pasta, along with the mozzarella, carrot, olives and capers. Stir with a wooden spoon to mix thoroughly. Season to taste with more olive oil and salt. Let stand at room temperature for up to an hour or refrigerate.