Inspired by Food Network chef, Giada DeLaurentiis. She shared this recipe on the back of her branded orzo pasta sold at TARGET.
1 lb orzo pasta
1/2 C olive oil, divided
1/2 medium red onion, chopped
2 garlic cloves, minced
1 can (6-oz.) tuna in oil, drained
1 pint cherry tomatoes, halved
8 oz. frozen and thawed or canned artichoke hearts, quartered
2 T capers, drained
2 T chopped fresh thyme
1/4 C chopped flat-leaf parsley
Salt and pepper
A couple suggestions: squeeze of lemon juice and a touch of feta cheese will make this dish even better!
Cook orzo in chicken broth, drain, reserving 1 C of pasta water.
In large skillet, heat 1/4 C oil over medium-high heat. Add onion and cook, stirring frequently, until soft, about 5 minutes.
Add garlic and cook for 30 seconds until aromatic.
Add tuna, using a fork to break into chunks.
Add tomatoes, artichokes, capers and thyme. Cook, stirring occasionally until tomatoes begin to soften, about 8 to 10 minutes.
Add pasta, remaining olive oil and parsley. Toss until all ingredients are combined, adding a little pasta water if necessary. Season with salt and pepper. Serve warm or at room temperature.