Mary Anne's Italian Tuna Pasta

Tired of the usual pasta dishes that require a lot of time and effort. Fret no more.
This recipe is simple, delicious, and can be made in a matter of minutes. It's a
great basic recipe that can be "played with" to suit your family's tastes and budget.

1/2 pound farfalle or campanelle pasta
1/2 cup extra-virgin first cold-pressed olive oil, divided
1 small or 1/2 medium red onion, chopped
2-4 cloves garlic, minced
1 (6-ounce) can tuna in oil, drained (preferably Italian tuna)
1 pint (2 cups) grape or cherry tomatoes, halved
1 jar artichoke hearts, drained and quartered
2 Tablespoons capers, rinsed and drained
2 Tablespoons chopped fresh thyme leaves
1 Tablespoon dried thyme
1/4 cup chopped fresh flat-leaf parsley
1/2 lemon, juiced
Pinch red pepper flakes
1/2 cup freshly grated Parmigiano Reggiano
Kosher 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 but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and
reserve about 1 cup of the pasta water.

In a large sauce pot or 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the
onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook
for 30 seconds until translucent and aromatic.

Add the tuna to the skillet. Break it into chunks using a fork. Add the tomatoes, artichoke
hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften,
about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, 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, pepper and red pepper flakes, to taste. Transfer the pasta to a
serving bow. Sprinkle with cheese and serve warm or at room temperature. Serves 4-6.

Note: For more tuna flavor, double the tuna.
Note: Here are some possible substitutions: Whole wheat pasta for regular pasta, Baby spinach for artichoke hearts, Black or kalamata olives for capers, Rotisserie chicken for tuna.