Ingredients

• 1 lb. campanelle pasta
• 1/4 c. extra-virgin olive oil plus 1/4 c
• 1 small or 1/2 medium red onion, chopped
• 2 cloves garlic, minced
• 1 6 oz. can of Italian tuna in oil
• 1 pint (2 cups) cherry tomatoes, halved
• 8 oz. frozen artichoke hearts, thawed and drained
• 2 Tbls. capers, rinsed and drained
• 1/4 c. chopped flat leaf parsley
• Salt and pepper

Directions

1. Bring a large pot of 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 min. Drain and reserve about 1 c. of pasta water.

2. In a 12 in. skillet, heat 1/4 c. oil over medium high heat. Add the onion and cook, stirring frequently, until soft, about 5 min. 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 min. Add the pasta, remaining 1/4 c. of 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. Serve warm or at room temp.

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