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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound(s) campanelle pasta |
1/2 cup(s) olive oil |
1 small red onion chopped |
1 6oz. can(s) italian tuna in oil drained |
2 cup(s) cherry tomatoes halved |
8 ounce(s) frozen artichoke hearts thawed and quartered |
2 tablespoon(s) capers rinsed and drained |
2 tablespoon(s) fresh thyme |
1/4 cup(s) fresh flat-leaf parsley |
salt and freshly ground black pepper |
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.
2. In a 14-inch skillet, heat 1/4 cup of the oil over medium high. Throw in the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Spoon in the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin
3. to soften, 8 to 10 minutes.
4. Put in the pasta, the remaining oil, and the parsley. Toss until all the ingredients are coated, using a little pasta water, if needed, to thin out the sauce. Season with salt and pepper to taste. Transfer to a large bowl and serve warm or at room temperature.
5. Serves: 6 | Per serving: 520 calories, 63g carbs, 20g protein, 21g fat, 10mg cholesterol, 330mg sodium, 6g fiber
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