- 1 pound campanelle pasta
- 1/2 cup extra-virgin olive oil, divided
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 (6-ounce) cans Italian tuna in oil, drained
- 1 pint (2 cups) cherry tomatoes, halved
- 10 ounces marinated artichoke hearts, quartered
- 2 Tbsp. chopped fresh thyme leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 4 Tbsp. grated parmesan cheese
- Kosher salt and freshly ground black pepper
1. 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.
2. In a large skillet, heat 1/4 cup oil over medium-high heat.
3. Add the onion and cook, stirring frequently, until soft, about 5 minutes.
4. Add the garlic and cook for 30 seconds until aromatic.
5. Add the tuna to the skillet and, using a fork, break into chunks.
6. Add the cherry tomatoes, artichoke hearts and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes.
7. Add the pasta, the remaining 1/4 cup olive oil, parmesan cheese and the parsley.
8. 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.
Source: adapted from Giada at Home