Serves 2 to 3

Ingredients:

• Olive Oil, ½ tablespoons + 2 tablespoons
• Bread Crumbs, 30 grams
• Water, 2.5 litres
• Salt, 1 tablespoon
• Uncooked Spaghetti, 200 grams
• Yellow Onion, ½ (diced)
• Minced Garlic, 1 teaspoon
• Chili Pepper, 1 teaspoon
• Canned Tuna in Olive Oil, 150 grams (1 can)
• Capers, 1 tablespoon (rinsed and drained)
• Lemon Zest, ½ tablespoon (grated from ½ lemon)

Preparations:

1. In a 24cm Thermos® KFH-024D Ultra-Deep Non-Stick Frying Pan, heat ½ tablespoon of olive oil over low-medium heat for about 2 to 3 minutes.
2. Add in the bread crumbs and toss for 3 minutes until crisp. Remove crisp bread crumbs and set aside for later use.
3. Bring a large pot of water (add in salt) to a boil and cook the spaghetti according to the package instructions. Drain the spaghetti and set aside, and reserve about 1 cup of pasta water. 

Instructions: 

1. Using the same Non-Stick Frying Pan, heat 2 tablespoons of olive oil over low-medium heat for about 2 to 3 minutes.
2. Add in onion, garlic, chilli pepper and stir fry for about 3 minutes until fragrant.
3. Add in tuna and continue cooking for 2 minutes.
4. After 2 minutes, stir in the capers and lemon zest. Mix well and continue cooking for 1 minute.
   
5. Add in the cooked spaghetti and toss well, continue cooking for about 2 minutes. If the pasta is dry, add a small amount of pasta water.
   
6. Before serving, garnish with toasted bread crumbs. Enjoy! 
   

Notes:

• The recipe is improvised from an original recipe, courtesy of eataly.ca.
• This recipe is based on using the Thermos® KFH-024D Ultra-Deep Non-Stick Frying Pan. You may adjust the ingredients quantities based on the size of the Frying Pan.