Campanelle Pasta with Tuna Tomates and Artichokes

Bahan-bahan (6 porsi)

• 1 pound campanelle pasta
• 1/4 cup extra-virgin olive oil (plus 1/4 cup)
• 2 cloves garlic (minced)
• 1 ounce can Italian tuna in oil (6-)
• 1 pint cherry tomatoes (halved, 2 cups)
• 8 ounces frozen artichoke hearts (thawed and quartered)
• 1/2 cup pitted kalamata olives
• 1/2 cup sun-dried tomatoes (packed in oil)
• 2 tablespoons chopped fresh thyme leaves
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons olive brine (the juice the olives are jarred in)
• 4 ounces feta cheese
• Kosher salt and freshly ground black pepper