Giada's Pasta Salad
The pantry God's were in my favor when I saw Giada's Pasta Salad recipe in her At Home cookbook. We not only had capers and artichoke hearts but tuna packed in oil, which rarely finds its way onto our pantry shelves. I was missing the cherry tomatoes but found this to be absolutely wonderful without them (and did add them to the leftovers).
When it came to to add the final seasoning, I was able to spice it up a bit with some Black Sea Sea Salt from Marx Foods. It was the perfect color and texture for this dish!
Here's the recipe
1 pound small shaped pasta
1/2 cup olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 (6 ounce) can Italian tuna in oil
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 leaves
Salt and freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain pasta, reserving about 1 cup of the pasta water.
In a 14-inch skillet, heat 1/4 cup of the 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, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 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. Transfer the pasta salad to a serving bowl and serve warm or at room temperature.
And while I was using the Black Sea Sea Salt, it reminded me of the block of Himala Sea Salt my sister-in-law Beth gave me. You can grate it fresh as you need it. How cool is that!
When it came to to add the final seasoning, I was able to spice it up a bit with some Black Sea Sea Salt from Marx Foods. It was the perfect color and texture for this dish!
Here's the recipe1 pound small shaped pasta
1/2 cup olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 (6 ounce) can Italian tuna in oil
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 leaves
Salt and freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain pasta, reserving about 1 cup of the pasta water.
In a 14-inch skillet, heat 1/4 cup of the 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, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 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. Transfer the pasta salad to a serving bowl and serve warm or at room temperature.
And while I was using the Black Sea Sea Salt, it reminded me of the block of Himala Sea Salt my sister-in-law Beth gave me. You can grate it fresh as you need it. How cool is that!
And finally, look what Greg and Andrea had for me on Mother's Day morning! YUM!!!!!!
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