Pam made this recipe last week and sent it along with a picture...sounds yummy and relatively easy to make!
1 pound Campanelle pasta (trumpet pasta)
1/2 cup olive oil
1 small red onion, chopped
2 cloves garlic, minced
1 6 ounce can or jar of Italian tuna in olive oil
2 cups cherry tomatoes, halved
8 ounces frozen artichoke hearts, thawed and quartered
2 Tbl capers, drained and rinsed
2 Tbl chopped fresh thyme leaves
1/4 cup chopped parsley
Salt and fresh ground pepper to taste
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally until tender but firm to the bite about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.
In a large skillet, heat 1/4 cup of the olive oil over medium high heat. Throw in the onion and cook, stirring frequently until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds or until aromatic. Add the tuna, using a fork to break it into chunks. Spoon in the cherry tomatoes, artichoke hearts, capers and thyme. Cook, stirring occasionally until the tomatoes begin to soften, about ten minutes.
Add the cooked pasta, the remaining olive oil and parsley. Toss until all is coated using a little pasta water to thin out the sauce. Salt and pepper to taste. Transfer to a serving bowl and serve warm or at room temperature.