Campanelle Pasta with Tuna and Tomatoes

There’s something truly comforting about a bowl of Campanelle Pasta with Tuna and Tomatoes. I remember the first time I made this dish; it was a warm summer evening, and the kitchen was filled with the scent of fresh garlic and ripe tomatoes. I wanted to create something quick yet full of flavor, and this recipe came together beautifully. The tuna adds a delightful protein punch while the pasta swirls around the other ingredients, creating a satisfying harmony of textures and tastes. Every bite takes me back to that cheerful evening, reminding me of the joys of cooking with fresh ingredients and a love for sharing meals with family and friends.

What You’ll Need for Campanelle Pasta with Tuna and Tomatoes

To create a mouthwatering Campanelle Pasta with Tuna and Tomatoes, you’ll need a selection of fresh and pantry ingredients that work together seamlessly. Each component brings something unique to the dish, creating a symphony of flavors and textures. Fresh tomatoes provide a juicy burst, while tuna adds hearty substance. The feta cheese gives a creamy, tangy element that’s simply irresistible.

• 1 pound campanelle pasta – This pasta shape is perfect for holding onto the sauce and bits of tuna and tomatoes.
• 1/4 cup extra-virgin olive oil – A high-quality oil enriches the dish and adds depth of flavor.
• 2 cloves garlic, minced – Adds an aromatic kick that elevates the overall taste.
• 1 ounce can Italian tuna in oil – Packed with flavor, this is the star of the dish, providing protein and richness.
• 2 cups cherry tomatoes, halved – Fresh and sweet, they burst with flavor when cooked.
• 8 ounces frozen artichoke hearts, thawed and quartered – Adds a unique texture and a slight earthiness.
• 1/2 cup pitted kalamata olives – Brings a salty punch that pairs beautifully with the other ingredients.
• 1/2 cup sun-dried tomatoes packed in oil – Infuses the dish with a deep, concentrated tomato flavor.
• 2 tablespoons chopped fresh thyme leaves – Fresh herbs brighten up the dish and add complexity.
• 1/4 cup chopped fresh flat-leaf parsley – Offers a fresh note that complements the other ingredients.
• 2 tablespoons olive brine – This adds a savory depth and enhances the overall flavor.
• 4 ounces feta cheese – Crumbled on top, it adds a creamy, salty element that is simply divine.
• Kosher salt and freshly ground black pepper – Essential for seasoning, enhancing all the flavors in the dish.

The Process for Making Campanelle Pasta with Tuna and Tomatoes

Making Campanelle Pasta with Tuna and Tomatoes is a delightful experience that fills your kitchen with wonderful aromas. Follow these steps to create a dish that will impress everyone at the table. Don’t forget to taste as you go; it’s one of the best ways to ensure a perfectly balanced flavor profile!

1. Start by bringing a large pot of salted water to a boil over high heat. The salting of the water is crucial as it infuses the pasta with flavor as it cooks. Once boiling, add the campanelle pasta and stir occasionally to prevent sticking. Cook until tender, about 8 to 10 minutes, but don’t overdo it; you want it to be firm to the bite.
2. As the pasta cooks, take a moment to prepare the sauce. In a skillet, heat 1/4 cup of olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until it’s fragrant, being careful not to let it brown.
3. Next, toss in the cherry tomatoes and artichoke hearts. Cook for around 8 to 10 minutes, stirring occasionally until the tomatoes start to soften and release their juices, creating a beautiful sauce.
4. Now it’s time to add the remaining ingredients! Stir in the kalamata olives, sun-dried tomatoes, and fresh thyme. Cook everything together for another 2 to 3 minutes, allowing the flavors to meld.
5. Introduce the tuna to the skillet, breaking it up gently with a spatula. This will help distribute it evenly throughout the dish while retaining its chunks for texture.
6. Once the pasta is cooked, reserve about 1 cup of the starchy cooking water and then drain the pasta. Add the drained pasta directly into the skillet with the sauce.
7. To bring everything together, add the remaining 1/4 cup of olive oil, along with the feta cheese, olive brine, and chopped parsley. Toss everything to coat well, using that reserved pasta water to loosen the sauce if necessary.
8. Season with kosher salt and freshly ground black pepper to taste. This is where you can adjust the flavors to your liking!
9. Finally, transfer the pasta to a serving bowl. I love to serve it warm, but it’s also delicious at room temperature, making it flexible for any occasion.

Recipe Variations about Campanelle Pasta with Tuna and Tomatoes

There are so many ways to enjoy Campanelle Pasta with Tuna and Tomatoes. Here are some tips to switch things up and make this recipe your own!

• Add More Veggies: Feel free to toss in some spinach, zucchini, or bell peppers for extra nutrition and color.
• Flavor Boost: Consider adding a splash of lemon juice or zest for a bright, zesty flavor.
• Cheese Alternatives: If you’re not a fan of feta cheese, try using goat cheese or even a sprinkle of parmesan for a different taste.
• Make It Spicy: Add a pinch of crushed red pepper flakes to the sauce for a nice heat.
• Serving Temperature: This dish can be served hot, warm, or cold! It makes a great salad-style meal.
• Nutty Flavor: Add a handful of toasted pine nuts or walnuts for a delightful crunch.

Serve This Campanelle Pasta with Tuna and Tomatoes With

• A fresh green salad: A simple mixed green salad with a light vinaigrette pairs beautifully.
• Crusty bread: Serve it with some crusty bread to soak up any delicious sauce left on your plate.
• Lemon wedges: A squeeze of lemon over the top can enhance the flavors even more.
• Grilled vegetables: Roasted or grilled vegetables make a lovely side for added texture and taste.
• Wine Pairing: A chilled glass of white wine can complement the flavors perfectly.
• Occasions: This dish is great for casual family dinners, picnics, or summer gatherings.

FAQ

Conclusion

This Campanelle Pasta with Tuna and Tomatoes is not just a meal; it’s a delightful experience that brings comfort and joy. I encourage you to give it a try and enjoy the simple yet extraordinary flavors it offers. Your taste buds will thank you, and it might just become a new favorite in your household!

Campanelle Pasta with Tuna and Tomatoes

The ultimate comfort food, Campanelle Pasta with Tuna and Tomatoes is a quick and easy weeknight dinner bursting with flavor. The combination of tender pasta, fresh tomatoes, and savory tuna creates a mouthwatering dish you'll crave again and again. Perfect for satisfying your hunger tonight!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound campanelle pasta
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic minced
• 1 ounce Italian tuna in oil canned
• 2 cups cherry tomatoes halved
• 8 ounces frozen artichoke hearts thawed and quartered
• 1/2 cup pitted kalamata olives
• 1/2 cup sun-dried tomatoes packed in oil
• 2 tablespoons chopped fresh thyme leaves
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons olive brine the juice the olives are jarred in
• 4 ounces feta cheese
• Kosher salt to taste
• freshly ground black pepper to taste

Equipment

• Large Pot
• Skillet
• Frying Pan
• Wooden Spoon
• Chef's Knife

Method

 

1. 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.
2. In a skillet, heat 1/4 cup oil over medium-high heat. Add the garlic and cook, stirring frequently, until soft, about 5 minutes. Add the cherry tomatoes, artichoke hearts, olives, sun-dried tomatoes, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Toss in the tuna and cook about 2 to 3 minutes.
3. Add the pasta, the remaining 1/4 cup olive oil, feta cheese, olive brine, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce.
4. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.

Notes

• Storage: How to store leftovers: Keep any leftover pasta in an airtight container in the refrigerator for up to 3 days.
• Freezing: Can you freeze this? This dish is best enjoyed fresh, but you can freeze it for up to 2 months. Just be sure to thaw and reheat thoroughly.
• Pairing: What to serve with this: A fresh green salad or some crusty bread makes a perfect accompaniment.
• Flavor Variations: Consider adding in your favorite vegetables or spices for a unique twist on this classic recipe.
• Serving Temperature: This dish can be served warm or cold, making it versatile for any occasion.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.