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Campanelle Pasta Salad Recipe

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This recipe for Campanelle Pasta Salad is from Palmieri Family-Tree Cookbook, 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 lb. Campanelle Pasta (if unavailable, use Orechiette or Medium shells)
1/2 c. Extra-virgin Olive Oil (divided use 1/4 c. each)
1 small or 1/2 med. Red Onion (chopped)
2 cloves Garlic (minced)
1 - 6 oz. can Italian Tuna (in oil) (drained)
8 oz. Frozen Artichoke Hearts (thawed and quartered)
1 pint (2 c.) Cherry Tomatoes (halved)
2 tbsp. Capers (drain and rinse)
2 tbsp. Fresh Thyme (chopped)
1/4 c. Flat-leaf Parsley (chopped)
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 butl firm - about 8 - 10 minutes
Drain and reserve about 1 cup of the pasta water

In a 14 inch skillet, heat 1/4 c. oil over medium-high heat
Add the onion, stirring frequently until soft - about 5 minutes
Add the garlic and cook for 30 seconds until aromatic
Add the tuna and using a fork, break the chunks
Add the cherry tomatoes, artichoke hearts, capers, and thyme
Cook, stirring occasionally, until the tomatoes begin to soften - about 8 - 10 minutes
Add the pasta, the remaining 1/4 c. olive oil, and the parsley to the pan
Toss until all ingredients are coated; add a little pasta water to smooth and thin the sauce
Season with salt and pepper to taste
Serve warm or at room temperature
Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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