Lemon Chive Angel Hair with Tuna, Caramelized Onions, and Capers

Serving Size:  2-3


1/2 lb. Pappardelle’s Lemon Chive Angel Hair
7-8 dried porcini mushrooms, soaked and sliced
1 large onion, thinly sliced
3/4 c. spinach
9 oz. tuna, in oil or water
4 teaspoons capers (drained if in brine, rinsed if in salt)
3/4 teaspoons lemon zest
White wine
Olive Oil


  1. Cover dried porcini with hot water and let soak for at least 15 minutes. When softened, remove from liquid and thinly slice. Discard soaking liquid.
  2. Heat a sauté pan with olive oil and a pat of butter over medium heat. Add sliced onions and cook slowly until caramelized, about 30 minutes, lowering heat if necessary.
  3. Meanwhile, bring a pot of salted water to boil. Add pasta and cook until al dente, 8-10 minutes.
  4. About five minutes before pasta is done, increase heat of sauté pan with onions to medium-high. Pour in enough white wine to cover the onions and reduce until thickened. Add sliced porcini, spinach, tuna, and capers and season with salt and pepper to taste. When pasta is done, add to sauté pan; finish with a bit of pasta water, butter, and lemon zest.