Pasta and tuna salad with braised artichokes

Ingredients:

• 450 g of campanelle pasta or fusilli
• 1 can (170 g) Italian tuna in oil (drained)
• 1/4 cup extra-virgin olive oil, plus another 1/4 cup
• 1 small red onion, chopped, or 1/2 medium red onion
• 2 crushed cloves of garlic
• 0.5 l (2 cups) cherry tomatoes, halved
• 2 tbsp capers (rinsed and drained)
• 225 g frozen artichoke hearts, quartered
  (defrost first)
• 2 tablespoons chopped fresh thyme leaves
• 1/4 cup chopped fresh parsley leaves
• Coarse salt and freshly ground black pepper

Preparation:

1. Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until just cooked through but still firm to the touch, 8-10 minutes. Drain in a colander, reserving about 1 cup of the cooking liquid.
2. In a 14-inch skillet, heat 1/4 cup olive oil over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes.
   
   Add the garlic and cook for 30 seconds until fragrant. Add the tuna to the pan and flake it with a fork. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes are tender, about 8-10 minutes.
   
   Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Mix well, adding a little of the cooking liquid if necessary to keep the sauce from becoming too thick. Season with salt and pepper to taste. Transfer the pasta to a salad bowl and serve warm or at room temperature.