Spaghetti with Tuna, Capers, and Chile Flakes

• Kosher salt
• 1 pound regular or whole wheat spaghetti
• 1/2 cup extra-virgin olive oil
• 1 medium onion, finely diced
• 1 tablespoon chopped garlic
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chile flakes (or more to taste)
• 1 (6-ounce) can line-caught albacore tuna, packed in its own juices (do not drain)
• 2 tablespoons capers, coarsely chopped
• 3 tablespoons chopped fresh parsley
• Finely grated zest and juice of 1/2 lemon
• 1/2 cup coarse toasted breadcrumbs (see Tip)

1. Bring a large pot of well-salted water to a boil.
2. Add the spaghetti and cook for 2 minutes less than the package instructs.
3. Reserve about 1 1/2 cups pasta water, then drain the pasta (do not rinse).
4. Heat 1/4 cup of the olive oil in a large skillet over medium-low heat.
5. Add the onion and a pinch of salt and cook, stirring frequently, until the onions are soft but have not taken on any color, about 8 minutes.
6. Add the garlic, thyme, and chile flakes and saute until the garlic has softened, about 2 minutes longer.
7. Add the tuna, juices and all, and the capers.
8. With a wooden spoon, break the tuna up into small pieces as you stir the mixture.
9. Transfer this mixture to the empty pasta pot (no need to rinse it first) along with the spaghetti and 1 cup of the pasta water.
10. Put the pot over medium heat and continue to cook, stirring constantly, until the pasta absorbs the water and is just al dente, about 1 to 2 minutes longer.
11. Remove from the heat.
12. Stir in the remaining 1/4 cup olive oil, the parsley, and the lemon zest and juice.
13. Add another 1/4 cup pasta water to moisten; add another tablespoon or so if it still seems too dry.
14. Sprinkle each portion with breadcrumbs.
15. I make the breadcrumbs by slicing day-old, quality bread into 1/4-inch rounds, brushing with extra-virgin olive oil, and baking in a 375F oven until crisp and lightly colored.
16. Once cool, I crush them with the back of a frying pan until coarse; they should not be uniform in size.

kosher salt, regular, extravirgin olive oil, onion, garlic, thyme, chile flakes, linecaught albacore tuna, capers, parsley, lemon, breadcrumbs

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-tuna-capers-and-chile-flakes-388279 (may not work)