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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
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
But I am being summoned, I think it is time to read Pretty Princess Pig.
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I saw your Campanelle Pasta over at Show and Share Wednesday, and wanted to come over and tell you how great it looked! Pasta, artichokes, feta….all my favorites! Your photography is beautiful! 🙂
Oh this looks beautifully delicious! Thank you for sharing this at Wednesday Extravaganza – see you there again tonight with more of your deliciousness 🙂
yummm i love tuna…this is a great way to add it in without being too fishy too. thanks for the inspiration!
This looks really good! I love Tuna recipes 🙂
I’m starving right now and this looks so delicious! I wish I could grab a fork and take a bite. I’d love it if you’d link up at this week’s Off the Hook!
Man that looks good! Thanks for linking at Show Me Your Plaid Monday’s!
I love the flavors that are in this salad. I am definitely going to make it for lunches next week, thank you!! Pinned 🙂
Yum! Love tuna. Love artichokes. Love olives. So fresh and light. Thanks for sharing at Church Supper. Have a blessed week, Happy Valentine’s Day and come back soon!
Found you at Six Sisters Stuff! This looks amazing!
YUM! This look delish… I’d love to have you come and share at Super Saturday Show & Tell today 🙂 xoxo~ Ruthie http://whatscookingwithruthie.com
Hey! This pasta dish looks great. Over at my blog I’m hosting a party called Pantry Party and this month the theme is pasta. This dish would be great to join us and if you have any other pasta dishes that utilize what’s in your pantry, you should join!
http://lawstudentscookbook.wordpress.com/2013/02/01/pantry-party-february-2013-announcement/
Interestig combination of flavors. I love it! i printed it out so I could make it! thanks for sharing on FFF!
My mouth is watering. This looks so good. I am stopping by from Foodie Friday. Feel free to link up at my page tooL http://www.comebackmomma.com/foodie-friday-healthy-dessert/
This looks delicious. I’m adding it to our menu next week. Thanks for sharing. I found you at the What’s Cooking, Love? link party. Have a great day.
This looks so delicious! I am a sucker for Feta cheese!!