This pasta tastes clean and light. The acid of the lemon and capers cuts the richness of the tuna and makes the onions seem sweet.
Heat the olive oil in a medium sauté pan over high heat. Add the onions and cook, stirring frequently, until tender but not soft. Stir in the lemon zest and juice, garlic, capers, olives, and tuna. Heat through and season with salt and pepper to taste. Toss the tuna sauce with the cooked spaghetti and sprinkle with the parsley.
© 1998 Joyce Goldstein. All rights reserved.