Kitchen Sink Pasta with Tuna Sauce

Ingredients

• 1/4 cup olive oil
• 2 tablespoons unsalted butter, divided
• 1 small yellow onion, finely chopped
• small handful (4 or 5) spring radishes, trimmed and diced (optional)
• 1 small fennel bulb, finely chopped, or an equivalent amount of chopped celery
• 1/2 teaspoon hot pepper flakes (or to taste)
• 4 garlic cloves, minced
• 6 anchovy fillets
• 1 teaspoon grated lemon zest
• 6-8 ounces can (or jar) high-quality tuna in olive oil, drained and chopped, oil reserved
• 1/2 cup dry white wine
• 1/4 cup capers, drained and rinsed
• 1/4 cup Italin parsley leaves, finely chopped, plus extra for garnish
• 1/2 cup mayonnaise or aioli
• 2 tablespoons wine vinegar or lemon juice, or more to taste
• 2 tablespoons water
• salt and freshly ground pepper to taste
• 1 pound spaghetti or whichever pasta you prefer
• 1 pound quarted artichoke hearts (frozen or jarred if not preparing fresh; optional)
• a few handfuls cooked green or wax beans (optional)
• a few handfuls baby arugula or watercress leaves (optional)

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