Recipe: Tuna, Artichoke Pasta

Favorite new pasta dish!!!

Tuna, Artichoke Pasta

1 pound rigata pasta
1/2  cup Extra Virgin Olive Oil, separated
1 small or 1/2 medium red onion, chopped
3  cloves garlic, minced
2 (4.5 oz) can light tuna in water, drained
1 pint (2 cups) cherry tomatoes, halved
14 ounces artichoke hearts, quartered (I use can in water and quartered)
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
6 ounces Feta Cheese

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 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 aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry 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 and pepper, to taste.  Transfer the pasta to a serving bowl and serve warm or at room temperature.  Sprinkle with Feta before serving.