Ingredients
- 1 pound campanelle pasta
1/4 cup extra-virgin olive oil, plus 2 tbsp
1 small or 1/2 medium red onion, chopped
2 cloves garlic, minced
1 pouch tuna
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
Description
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