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Campanelle Pasta Salad By Giada Recipe

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This recipe for Campanelle Pasta Salad By Giada is from All in the Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
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. Serve warm.

 

 

 

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