Campanelle Pasta Salad

By MammaB

Ingredients

• 1 ln camanella pasta
• 1/2 cup ollive oil
• 1 small red onion, chopped
• 2 garlic cloves, minced
• 1 (6 oz) can Italian tuna in oil, drained (or good tuna)
• 2 cups cherry tomatoes, halved
• 8 oz frozen artichoke hearts, thawed and quartered
• 2 Tbsp capers, rinsed and drained
• 2 Tbsp chopped fresh thyme leaves
• 1/4 cup chopped fresh flat-leaf parsley leaves
• Salt and freshley ground black pepper

Preparation

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8-10 minutes. Drain, reserving about 1 cup of the pasta water.

In a 14-inch skillet, heat 1/4 cup of the oil over medium high. Throw in the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Spoon in the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8 to 10 minutes.

Put in the pasta, the remaining oil, and the parsley. Toss until all the ingredients are coated, using a little pasta water, if needed, to thin out the sauce. Season with salt and pepper to taste. Transfer to a large bowl and serve warm or at room temperature.