1 pound campanelle pasta
1/4 cup extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (6-ounce) can Italian tuna in oil
1 pint (2 cups) cherry tomatoes, halved
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