Campanelle Pasta with Tuna and Tomatoes
Ah, what’s going on? Seafood? Two day’s in a row?
Yeah, it is pretty obvious the seafood hatters are out of the house. So the rest of us have been getting a healthy dose of omega 3’s this week, that’s for sure. Shrimp, tuna and hopefully some lobster before the week is over.
Asher sure has kept me entertained this week. We’ve painted our nails with sparkly red nail polish (we of course have to have Valentines day nails. Of course). We went to the library to pick out her princess books. Today we are making chocolate cake with chocolate frosting simply because she said “Tieg, I need some frosting. It’s my favorite thing like, ever!” And we’ve played plenty of “dress up”. Oh, and we have , well she has, done lots of talking…….lots and lots of talking.
This girl loves to talk. Seriously, the only time she is not talking is when she has a spoonful of frosting in her mouth.
So what do we talk about? Sister stuff and apparently it’s top secret.
Another thing? We have been running late. Really, really late. Like all the time. Seriously, though it is not my fault. This girl CAN NOT get out the door. She needs her hair clip, her sparkly purse, her necklace and that last look in the mirror. It’s a process.
Can we say girly girl. Actually, I think that’s and understatement.
Upon Asher’s request we made pasta for dinner! Her favorite.
Although, she’ll pass on the tuna and olives, eat the tomatoes and add a tablespoon or two of butter.
Since I now feel like I need a vacation I made some Italian pasta.
I am ready to sail to the Mediterranean……
Campanelle Pasta with Tuna Tomates and Artichokes
- 1 pound campanelle pasta
- 1/4 cup extra-virgin olive oil plus 1/4 cup
- 2 cloves garlic minced
- 1 ounce can Italian tuna in oil 6-
- 1 pint cherry tomatoes halved, 2 cups
- 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 and freshly ground black pepper
- 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 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 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. 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. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.
But I am being summoned, I think it is time to read Pretty Princess Pig.
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