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Spaghetti with Tuna, Capers, and Tomatoes


Simple, Provencal flavors come together in this pasta dish that's bursting with vibrant flavors.

  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, May 2013


  • 3/4 pound spaghetti
  • 2 sliced onions
  • 2 tablespoons olive oil
  • 1 pound halved cherry tomatoes
  • 2 ounces grated pecorino cheese
  • 1/4 cup rinsed capers
  • 2 cans drained oil-packed tuna
  • Lemon zest and juice
  • Toasted panko


  1. Cook spaghetti, reserving 1 1/2 cups pasta water, then drain.

  2. Meanwhile, in a skillet, cook onions in olive oil until slightly golden. Add tomatoes and cook until just soft. Add pasta water and pecorino and heat until thick and creamy. Add pasta, capers, and tuna. Cook until sauce coats pasta. Season with lemon zest and juice. Top with panko.

Reviews Add a comment

  • MS112614348
    6 JUL, 2013
    This was a good and relatively easy meal to make, especially on a hot summer night. I made some substitutions based on what I had on hand and it still turned out good. My substitutions were: vine tomatoes, rotini pasta, and I left out the panko. Will make again.