Ingredients
- 1 pound campanelle pasta
- 1/4 cup extra virgin olive oil
- 1 cup small or 1/2 medium red onion, chopped
- 2 clove garlic, minced
- 1 clove 6-ounce can italian tuna in oil, such as flott, drained
- 1 pint , or 2 cups, cherry tomatoes, halved
- 8 ounce frozen artichoke hearts, thawed and quartered
- 2 tablespoon capers, rinsed and drained
- 2 tablespoon chopped fresh thyme
- 1/4 cup chopped fresh flat-leaf parsley
Preparation
Baking Directions:
The pasta dish is best presented as a gift in a covered skillet.
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.
This takes about eight 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.
Stir frequently until soft, which takes about five 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, which takes about eight to 10 minutes.
Add the pasta, the remaining 1/4 cup olive oil, and the parsley.
Toss until all of 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.
