Ingredients
3/4 lb. spaghetti
onions - 2 sliced
2T olive oil
1 lb. cherry tomatoes, halved
2 oz. pecorino cheese grated
1/4 cup rinsed capers
2 cans drained oil packed tuna
lemon - zest and juice
panko
Preparation
cook spaghetti, reserve 1.5 cups pasta water, then drain. Meanwhile, in skillet, cook onions in 2T olive oil until slightly golden. Add cherry tomatoes and cook until just soft. Add pasta water and pecorino romano and heat until thick and creamy. Add pasta, capers and tuna. Cook until sauce coats pasta. Season with lemon zest and juice. Top with toasted panko.
