What’s for Dinner Tonight?

Stepped away from the defrosted provisions and embraced some canned goods to make “crispy artichoke heart with tuna and lemon zest rigatoni” courtesy of the NYT. Played with the recipe to make it my own and use up some goods in the fridge.
Hubba hubba! I’m gonna remember this one.
Please, share the recipe. I'm always up for trying something new.
 
Thanks. Where did the tuna come into play?
Add the tuna in step 5 after the pasta water has simmer down a bit. I use chunk tuna packed in olive oil (Progreso or Gennaro (sp?) are well known/national brands) or tuna packed in glass jars. If you want, add the lemon zest at the same time. And if I wasn’t observing Lent, pork products (cooked bacon, pancetta etc) would make a fine addition, I think.

Have fun with it!
 












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