TUNA PASTA SALAD WITHOUT THE MAYO

Campanelle Pasta Salad

RECIPE cOURTESY OF GIADA DE LAURENTIIS - WWW.FOODNETWORK.COM

Ingredients

1 pound campanelle pasta

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

Directions

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.



Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc