Campanelle Pasta and Tuna Salad

1 lb. campanelle pasta, cooked according to package directions, with salt added, until tender but firm
1/2 C. olive oil
1 small red onion, finely chopped
2 garlic cloves, pressed or finely minced
1 (6 oz) can Italian tuna in oil, drained
2 C. cherry tomatoes, halved
8 oz. frozen artichoke hearts, thawed and quartered
2 Tbsp. capers, rinsed and drained
2 Tbsp. chopped fresh thyme leaves
1/4 C. chopped fresh flat-leaf parsley leaves
salt and freshly ground pepper

Reserve 1 C. of the pasta water prior to draining.
In a 14 in. skillet, heat 1/4 C. of the olive oil over medium-high heat. Add onion and cook, stirring frequently, until soft, about 5 min. Stir in the garlic and cook for 30 sec. or until aromatic. Add the tuna to the skillet, and using a fork, break it into chunks. Spoon in the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8-10 min.
Put in the pasta, remaining oil, and parsley. Toss until all ingredients are coated, using a little pasta water to thin out the sauce, if needed. Season with salt and pepper to taste. Transfer to a large bowl and serve warm or at room temperature.