Spaghetti with Tuna, Capers, and Tomatoes

  • Servings: 4
Spaghetti with Tuna, Capers, and Tomatoes

Photography: Johnny Miller

Source: Everyday Food, March 2013

Ingredients

  • 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

Directions

  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.

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