Tuna Pasta with Tomatoes, Capers and Olive Oil Bread Crumbs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 good-sized servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 slices fresh bread, processed into crumbs in your food processor
- 1 tablespoon olive oil
- Coarse salt and fresh ground pepper
- 8 ounces spaghetti or linguine
- 1 onion, sliced thinly
- 2 tablespoons olive oil
- 1 pint cherry tomatoes, halved
- 1/2 cup finely grated parmesan cheese
- 1/8 cup capers (or more if you like capers!)
- 1 seven ounce can or jar of oil-packed tuna, drained and lightly crumbled (you want some good size pieces)
- Juice from one lemon
Instructions
- Make bread crumbs by heating 1 tablespoon olive oil in a medium skillet over medium high heat. Add fresh crumbs with a pinch of salt and a couple grindings of fresh pepper. Stir until golden and crispy, about 3-5 minutes. Set aside.
- Cook pasta according to package directions in salted water. Reserve 1 cup of water and drain.
- While the pasta is cooking, heat the remaining oil in a large deep skillet over medium high heat. Cook the onions until softened, about 10 minutes. Add cherry tomato halves and cook another 5 minutes or so until softened.
- Add cheese and stir, and then drizzle in just enough pasta water to form a light sauce (you might not need all of it). Add pasta, capers and tuna and toss until everything is combined and heated through.
- Divide pasta among plates, drizzle with fresh lemon juice, garnish with bread crumbs and serve.