Made Like Madeley: Made Campanelle Pasta Salad

I was so excited to try this recipe with some of my very favorite things like capers and artichoke hearts. The ingredients definitely called for a trip to the grocery store and if you are a Dallas-ite Jimmy's Food Store for some authentic italian tuna. Jimmy's was my go-to stop for cooking Bolognese earlier in the summer.

1 lb. campanelle pasta
1/4 c. olive oil, plus 1/4 cup
1 small red onion, chopped
2 cloves garlic, minced
1 (6 oz.) can Italian tuna in oil, drained
2 c. cherry tomatoes, halved
8 oz. frozen artichoke hearts, thawed and quartered
2 tbsp. capers, rinsed and drained
2 tbsp. chopped fresh thyme leaves
1/4 c. chopped fresh flat-leaf parsley
Kosher salt and freshly ground pepper

Bring a large pot of salted water to boil over hight heat. Add the pasta and cook until tender, about 8-10 minutes. Drain and reserve 1 c. of the pasta water.

In a 14-inch skillet, heat 1/4 cup olive oil over medium-high heat. Add the onion and cook, stirring frequently until soft, abotu 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 8-10 minutes. I love the aroma of all these ingredients, especially the thyme, an herb I rarely cook with but might start…

Add the pasta, the remaining 1/4 cup olive oil and the parsley. Toss until all ingredients are coasted, adding a little pasta water, if needed, to thin out the sauce. I did not need to add the water but good to know I had it available.