Put it all together and this is what you get!
The hubby did a good job of grating the cheese!
1 lb Conchiglioni pasta
1/2 cup EVOO, split
1/2 medium red onion, chopped
2 garlic cloves, minced
1-6 oz can tuna in oil, drained
2 cups cherry tomatoes, halved
8 oz. frozen quartered artichoke hearts, thawed
2 Tbsp capers, drained
1/4 cup fresh Italian flat leaf parsley, chopped
Lemon zest from half a lemon
Sea salt and freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a large skillet, heat 1/4 cup oil over med-high heat. Add the onion and cook for about 5 minutes, stirring. Add the garlic and cook for 30 seconds. Add the tuna to the skillet, break apart into chunks. Add the tomatoes, artichoke hearts and capers.
Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup EVOO, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste.
Serve pasta with freshly grated parmesan cheese.