Spaghetti with Tuna, Capers, and Tomatoes
- Servings: 4
Photography: Johnny Miller
Source: Everyday Food, March 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
Cook spaghetti, reserving 1 1/2 cups pasta water, then drain.
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.