Campanelle With Cherry Tomatoes Recipes

CAMPANELLE PASTA SALAD

Campanelle Pasta Salad image

Provided by Giada De Laurentiis

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound campanelle pasta
1/4 cup extra-virgin olive oil, plus 1/4 cup
1 small or 1/2 medium red onion, chopped
2 cloves garlic, minced
1 (6-ounce) can Italian tuna in oil, such as Flott, drained
1 pint (2 cups) cherry tomatoes, halved
8 ounces frozen artichoke hearts, thawed and quartered
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

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 14-inch 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 tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, 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.

SUNGOLD TOMATO CAMPANELLE

Sungold Tomato Campanelle image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons kosher salt, plus more for pasta water
1 pound campanelle pasta
1/4 cup olive oil, plus more to finish
2 cloves garlic, smashed and peeled
27 ounces (about 4 cups) sungold or cherry tomatoes, halved
1 cup freshly grated Parmesan, plus more to finish
1 cup freshly grated Pecorino Toscano cheese, or other mild sheep's milk cheese
1 cup chopped basil

Steps:

Bring a large pot of water to a boil over medium-high heat. Season well with salt. Add the pasta and cook for 3 minutes less than package directions, about 5 minutes. Drain well, reserving 1/2 cup of the pasta water.
Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant and just beginning to brown. Add the tomatoes and the salt and cook, stirring often, until the tomatoes are just beginning to break down and release their juices, about 3 minutes. Add the pasta to the tomatoes and sprinkle with the Parmesan. Toss well to coat the pasta in the tomatoes. Sprinkle in the pecorino and basil and toss one more time to combine. Loosen the sauce with the reserved pasta water if needed. Serve with a drizzle of olive oil and more Parmesan if desired.

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