Tuna Artichoke Pasta

INGREDIENTS
Salt
1 pound pasta (Penne or Bowties)
3 tablespoons extra virgin olive oil
1 package of Starkist Garlic Herb Tuna
1 large clove garlic, finely chopped
1/2-1 teaspoon crushed red pepper flakes
1/3 cup white vermouth or 1/2 cup dry white wine (eyeball it)
2 cups of whole cherry tomatoes
1 can artichoke hearts
2 teaspoons of fresh basil. chopped
1 teaspoon Italian parsley, chopped finely for garnish
2 teaspoons lemon zest
Fresh ground black pepper
Fresh shaved parmesan cheese

PREPARATION
Place a large pot of water over high heat and bring up to a boil. Salt the water and cook pasta to al dente. Meanwhile, heat a large skillet and add olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or two, then add tuna and break it up with your spoon. Add artichokes, cook a minute or two more, then add vermouth or white wine; stir and cook down a minute. Add whole tomatoes and cook for 2-3 minutes or until tomatoes barely begin to burst. Add basil lemon zest and black pepper, then simmer the sauce a couple of minutes more. Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain the pasta, add to the skillet and toss to coat. Serve garnished with parmesan and parsley.