明日は、初めてベビーシャワー（アメリカの習慣で、赤ちゃんの誕生前、もしくは、誕生後に開くお祝いのパーティー）に行ってきます！
ポットラック形式のシャワーなので、帰宅後に明日に備えてパスタサラダを作りました。
大好きな具が盛りだくさん！アーティチョーク、トマト、ツナ、イタリアンパセリ、ケーパーなどが入っています。
パスタ、本当に大好き。
今日の昼食もパスタだったのに、明日のお昼もパスタ。
毎日パスタが食べたいくらい！
レシピは
こちらから。
1 pound campanelle pasta -> I used farfalle pasta instead
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 -> I used canned artichoke hearts instead
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
Directions
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.
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