Bring a large pot of water, seasoned with enough kosher salt to make it taste of the sea, to a boil. Add the pasta and cook until al dente.
Meanwhile, place the olive oil in a sauté pan over high heat. When the oil is hot, add the smashed garlic and cook until lightly brown to flavor the oil. Remove the garlic and discard.
Reduce the heat to medium-high and add the onion and minced garlic. Sauté until tender and caramel in color.
Add the capers, the pepper flakes and the tuna. Season with a pinch of sea salt and pepper to taste.
Sauté for several minutes, stirring to combine the ingredients.
Drain the pasta and add it to the sauté pan, tossing to coat the pasta with the sauce.
Add the parsley and a squeeze of lemon juice.
1 lb. spaghetti
1/3 cup olive oil
3 cloves garlic, smashed and peeled
1 medium yellow onion, diced
2 cloves garlic, minced
1 Tbsp. chopped capers
½ tsp. red pepper flakes
1 can Arroyabe or Ortiz brand Bonito del Norte tuna in olive oil, drained
Sea salt and pepper
Flat-leaf parsley, roughly chopped
½ lemon
This article appears in Sep 1-30, 2010.