Campanelle Pasta with Tuna Tomates and Artichokes
A tasty, pasta dish with omega 3
Foto: Half Baked HarvestIngredients
- 1 pound campanelle pasta
- 1/4 cup extra-virgin olive oil (plus 1/4 cup)
- 2 cloves garlic (minced)
- 1 ounce can Italian tuna in oil (6-)
- 1 pint cherry tomatoes (halved, 2 cups)
- 8 ounces frozen artichoke hearts (thawed and quartered)
- 1/2 cup pitted kalamata olives
- 1/2 cup sun-dried tomatoes (packed in oil)
- 2 tablespoons chopped fresh thyme leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons olive brine (the juice the olives are jarred in)
- 4 ounces feta cheese
- Kosher salt and freshly ground black pepper
Steps
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 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 cherry tomatoes, artichoke hearts, olives, sun-dried tomatoes and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes toss in the tuna and cook about 2 to 3 minutes. Add the pasta, the remaining 1/4 cup olive oil, feta cheese, olive brine 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. Transfer the pasta to a serving bowl and serve warm or at room temperature.
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