You must be signed in to print this content
Campanelle Pasta Salad
Servings
6
Prep Time
10 minutes
Cook Time
26 minutes
Calories
452
Author:
Giada De Laurentiis
Ingredients
-
1 pound pasta, such as Campanelle or Fiorentini
-
1/4 cup extra-virgin olive oil (plus 1/4 cup)
- 1 small or 1/2 medium red onion (chopped)
- 2 cloves garlic (minced)
- 1 6-ounce can Italian tuna in oil, such as Flott, 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
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
Instructions
- 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 1/4 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 1/4 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 452
Amount/Serving
% Daily Value
- Carbs
- 64 grams
- Protein
- 20 grams
- Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholestrol
- 5 milligrams
- Sodium
- 479 milligrams
- Fiber
- 6 grams
- Sugar
- 4 grams
2 reviews & comments
That’s awesome! The best thing about recipes like this is how you can switch out ingredients with whatever you have. So happy you loved it!
I just made this, and it’s FANTASTIC!…I halved it (w/ a small/4oz can of tuna), as I’m only cooking for one…the artichokes I had were no bueno, so substituted a can of sliced black olives…and had some fresh grated parm’ leftover from last night’s dinner and tossed that in at the end as well—about 1/4 cup….I can’t explain how well the flavors blend here—I’ve eaten about 1/2 of it already, warm—can’t stop sneaking a bite—hope the rest makes it to dinner!…thanks, Giada, for another homerun classic—going into my repertoire