I finally cleaned out my pantry this weekend, and that's when I found that I need to be much better about this sort of thing because I have a decent-size bag of food that's on the verge on the expiration date. Which means I need to use it as soon as it can be worked into the rotation. Luckily, two of those items were campanelle pasta and a can of fancy European tuna in oil, so it worked out nicely for my dinner this evening. If you're tired of the usual tuna pastas, this is a nice change that doesn't take much effort, especially when it's the middle of the hottest part of the summer.
Campanelle Pasta Salad
From Giada De Laurentiis
1 pound campanelle pasta
½ cup extra-virgin olive oil, divided use
1 small or ½ medium red onion, chopped
2 cloves garlic, minced
1 (6-ounce) can Italian tuna in oil, drained
1 pint (2 cups) cherry tomatoes, halved
8 ounces frozen artichoke hearts, thawed and quartered
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh thyme leaves
¼ cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
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 14-inch skillet, heat ¼ 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 tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining ¼ cup olive oil, 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.
Makes 6 servings
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