Method
6 steps
01
Boil the pasta of your choice in a pot of salted water until al dente.
02
Dice the onion and mince the garlic. Heat the olive oil in a large pan and sauté the onion and garlic until translucent.
03
Add both cans of tuna and the capers to the pan.
04
Chop the fresh parsley and add it to the pan. Squeeze in the juice of half a lemon and pour in two ladles of starchy pasta water. Season with salt and pepper.
05
Halve the cherry tomatoes and add them to the simmering sauce.
06
Transfer the cooked pasta directly from the pot into the pan with the sauce. Toss everything together well until the pasta is coated, then serve immediately.
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