Campanelle Pasta Salad

Plan to serve everything except one hot dish at room temperature so you can do most of the prep in advance.

Campanelle Pasta Salad

(TooManyLegos via Giada De Laurentiis)

Ingredients: 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

Directions:
1. 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.

Serves: 6 | Per serving: 520 calories, 63g carbs, 20g protein, 21g fat, 10mg cholesterol, 330mg sodium, 6g fiber

Tuna, Tomato and White Bean Bow Ties

Ingredients

3 tablespoons EVOO – Extra Virgin Olive Oil
1 large onion or red onion, chopped
3 to 4 cloves garlic, finely chopped or grated
2 pints ripe cherry tomatoes
Salt and pepper
1 pound bow tie pasta, farfalle
2 15-ounce cans white beans, rinsed and drained
1/2 cup flat-leaf parsley, a couple of generous handfuls, finely chopped
2 5 to 6-ounce cans each Italian tuna, drained
1 lemon, juice and zest

Heat EVOO, 3 turns of the pan, in skillet or pan with tight fitting lid over medium to medium-high heat. Add onions and garlic and cook to soften 5-6 minutes. Add tomatoes and season with salt and pepper. Then raise heat a bit to medium-high, cover pan and cook to burst the tomatoes, 8-10 minutes, shaking pan occasionally.

Meanwhile, bring a large pot of water to a boil for the pasta. Salt the water and cook pasta to al dente. Heads up: reserve about 1/2 cup starchy water just before draining.

Break up burst tomatoes into chunky sauce then add white beans, parsley and chunks of tuna and heat through. Toss with starchy water and bow ties. Garnish with an extra drizzle of EVOO, lemon juice and zest, then serve.

From here.