Lemon Pasta with Spanish Tuna and Capers
- 1 pound of durum wheat semolina pasta with lemon juice
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 small onion or 3 small spring onions
- 1/2 bunch of asparagus, cut into bite sized pieces
- 1/2 jar of really good Spanish white tuna in olive oil and a little bit of the olive oil
- 1 Tablespoon of capers
Toasted Breadcrumbs
- 1 cup Panko breadcrumbs
- 1-2 Tablespoons of olive oil
- 1/4 teaspoon of salt
Garnish
- 1 teaspoons of lemon zest
- 1 teaspoon of fresh chopped Italian leaf parsley
In a small frying pan, over medium heat, add oil, breadcrumbs and salt, coat completely- sauté until golden brown and set aside.
Bring a big pot of water to boil- when boiling add a handful of kosher salt, not a pinch – water should be as salty as the ocean
Over medium heat in a big skillet – add olive oil and onion sauté, add a little cooking water, swirl the onion around – add tuna and oil, asparagus and capers and saute, add a little more pasta water and keep swirling – this will create that beautiful creamy sauce – add cooked pasta a swirl. Add the zest and a little more pasta water and swirl. Lastly, add lemon juice and swirl – if it needs more water add it and swirl.
Place in a pasta bowl, top with toasted breadcrumbs and finely chopped parsley and lemon zest and serve immediately.
