Name: Campanelle Pasta Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H16M0.000S
Total time: P0Y0M0DT0H26M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound campanelle pasta; 1/4 cup extra-virgin olive oil, plus 1/4 cup; 1 small or 1/2 medium red onion, chopped; 2 cloves garlic, minced; 1 (6-ounce) can Italian tuna in oil, such as Flott, drained; 1 pint (2 cups) cherry tomatoes, halved; 8 ounces frozen artichoke hearts, thawed and quartered; 2 tablespoons capers, rinsed and drained; 2 tablespoons chopped fresh thyme leaves; 1/4 cup chopped fresh flat-leaf parsley; Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.

On Tonight

Campanelle Pasta Salad

Categories:

More from:

Related Pages