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5 from 5 votes

Campanelle Pasta with Tuna Tomates and Artichokes

A tasty, pasta dish with omega 3
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 6 Servings
Calories: 405kcal


  • 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.


Serving: 6g | Calories: 405kcal | Carbohydrates: 68g | Protein: 16g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 588mg | Potassium: 704mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1290IU | Vitamin C: 36.9mg | Calcium: 156mg | Iron: 3.5mg