Campanelle Pasta Salad
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
450 g
Pasta (campanelle)2 cloves
Garlic (minced)2 cups
Cherry Tomatoes (halved)2 tbsps
Capers (rinsed and drained)2 tbsps
Thyme Leaves (chopped fresh)Directions:
1
Watch how to make this recipe
2
Bring a large pot of salted water to a boil over high heat
3
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes
4
Drain and reserve about 1 cup of the pasta water
5
In a 14-inch skillet, heat 1/4 cup oil over medium-high heat
6
Add the onion and cook, stirring frequently, until soft, about 5 minutes
7
Add the garlic and cook for 30 seconds until aromatic
8
Add the tuna to the skillet and, using a fork, break into chunks
9
Add the cherry tomatoes, artichoke hearts, capers, and thyme
10
Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes
11
Add the pasta, the remaining 1/4 cup olive oil, and the parsley
12
Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce
13
Season with salt and pepper, to taste
14
Transfer the pasta to a serving bowl and serve warm or at room temperature