Campanelle Pasta Salad

• 1 pound campanelle pasta
• 1/2 cup olive oil
• 1 small red onion, chopped
• 2 garlic cloves, 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 leaves
• Salt and freshly ground black pepper

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
3. Drain the pasta, reserving about 1 cup of the pasta water.
4. In a 14-inch skillet, heat 1/4 cup of the oil over medium-high heat.
5. Add the onion and cook, stirring frequently, until soft, about 5 minutes.
6. Add the garlic and cook for 30 seconds, or until aromatic.
7. Add the tuna to the skillet and, using a fork, break it into chunks.
8. Add the cherry tomatoes, artichoke hearts, capers, and thyme.
9. Cook, stirring occasionally, until the tomatoes begin to soften, 8 to 10 minutes.
10. Add the pasta, the remaining 1/4 cup olive oil, and the parsley.
11. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce.
12. Season with salt and pepper.
13. Transfer the pasta salad to a serving bowl and serve warm or at room temperature.

pasta, olive oil, red onion, garlic, italian tuna, cherry tomatoes, frozen artichoke, capers, thyme, parsley, salt

Taken from www.epicurious.com/recipes/food/views/campanelle-pasta-salad-386926 (may not work)