Ingredients

1 pound elbow macaroni
Coarse salt and freshly ground pepper
1/2 medium onion, coarsely chopped
1 can (2 ounces) anchovies packed in olive oil (about 10 fillets), drained
1 1/2 cans (14 ounces each) artichoke hearts in water, drained (about 11 hearts)
2 tablespoons capers, rinsed
3/4 cup finely grated Parmesan cheese
3 cans (6 ounces each) water-packed chunk light tuna, drained, 2/3 cup water reserved
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for dish
1 1/2 teaspoons finely grated lemon zest
1/4 cup finely chopped fresh flat-leaf parsley
1/3 cup breadcrumbs

Description

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