Daily Inspirations and Adventures

All Star Pasta

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This recipe is modified from the Parade magazine by Giada.

Campanelle Pasta Salad

1 lb campanelle pasta
½ cup olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 (6-oz) can Italian tuna in oil, drained
2 cups cherry tomatoes, halved
8 oz frozen artichoke hearts, thawed and quartered
2 Tbsp capers, rinsed and drained
2 Tbsp chopped fresh thyme leaves
¼ cup chopped fresh flat-leaf parsley leaves
Salt and freshly ground black pepper

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 ¼ 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
to soften, 8 to 10 minutes.

3. 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.

Written by bevanddara

August 15, 2011 at 11:40 am

Posted in Food

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