I had all the other stuff in my kitchen already and these are all items that I highly advise having around at all times for culinary emergencies: capers, an onion, cherry tomatoes (I always buy a carton of these every week – they are sweet and perfect all year round and if I’m not cooking with them I am snacking away on them!), parmesan cheese, a lemon (always have a lemon on hand. You never know!) and of course pasta.
I start by making the bread crumbs…make ‘em fresh by whirling a slice or two of fresh break in your food processor and toasting the crumbs in skillet with a little olive oil, salt and pepper until they are golden. Test them, and then tell yourself sternly that you need to save some for the pasta. I would never have thought bread crumbs could be addictive before I made my own.
On to the pasta. The onion and the cherry tomatoes get cooked up in a little olive oil until they are lovely and soft, and then you make a quick sauce out of them with some water from the pasta pot and a handful of parmesan. Once that’s done, it’s only a matter of tossing the pasta with the sauce, some capers and the tuna. Now divide it among plates and drizzle it with a little fresh lemon juice and a scatter of those bread crumbs.
See? Tuna to the rescue. Works every time!