Pasta and tuna salad with braised artichokes
Votes: 1
Time: 26 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
The secret to Giada De Laurentiis's delicious Mediterranean pasta and tuna salad is her use of Italian canned fish (instead of broth, the fish is preserved in olive oil), whose rich flavor is perfectly complemented by juicy tomatoes, salty capers, and aromatic herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of campanelle pasta or fusilli
- 1 can (170 g) Italian tuna in oil (drained)
- 1/4 cup extra-virgin olive oil, plus another 1/4 cup
- 1 small red onion, chopped, or 1/2 medium red onion
- 2 crushed cloves of garlic
- 0.5 l (2 cups) cherry tomatoes, halved
- 2 tbsp capers (rinsed and drained)
- 225 g frozen artichoke hearts, quartered
(defrost first) - 2 tablespoons chopped fresh thyme leaves
- 1/4 cup chopped fresh parsley leaves
- Coarse salt and freshly ground black pepper
We recommend
Recipes with similar ingredients: fusilli spiral pasta, campanella pasta, red onion, garlic, tuna, Artichokes, cherry tomatoes, capers, thyme, parsley
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until just cooked through but still firm to the touch, 8-10 minutes. Drain in a colander, reserving about 1 cup of the cooking liquid.
- In a 14-inch skillet, heat 1/4 cup olive oil over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes.
Add the garlic and cook for 30 seconds until fragrant. Add the tuna to the pan and flake it with a fork. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes are tender, about 8-10 minutes.
Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Mix well, adding a little of the cooking liquid if necessary to keep the sauce from becoming too thick. Season with salt and pepper to taste. Transfer the pasta to a salad bowl and serve warm or at room temperature.
Categories:
Similar recipes
