Pasta nicoise

Because the eggs as cooked in the same water as the rest of the food, the eggs should be washed them as you would fruits and vegetables.

2 large eggs, shells wasted
salt and pepper
1/2 pound short, twisted pasta, such as fusilli
3/4 pound small red potatoes, thinly sliced
1/2 pound green beans trimmed and halved crosswise
2 cans ( 5 ounces each) tuna packed in oil, drained, oil reserved
2 large tomatoes, diced medium1/3 cup Nicoise olives
2 Tablespoons red-wine vinegar

1. In a large pot, bring eggs and 6 quarts water to a boil. Reduce heat and simmer 6 minutes. With a slotted spoon, remove eggs, and run under cold water. Peel eggs when cool enough to handle.

2. Salt water and return to a boil over high. Add pasta and potatoes and cook 3 minutes less than package instructions, then add green beans and cook until crisp tender, 3 minutes. Reserve 1/2 cup pasta water; drain. Return to pot and add tuna, 1/3 cup reserved oil, tomatoes, olives and vinegar. If necessary, add enough pasta water to create a light sauce that coats pasta. Season with salt and pepper. Slice eggs and scatter over pasta.