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1
Bring a large pot of well-salted water to a boil.
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2
Add the spaghetti and cook for 2 minutes less than the package instructs.
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3
Reserve about 1 1/2 cups pasta water, then drain the pasta (do not rinse).
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4
Heat 1/4 cup of the olive oil in a large skillet over medium-low heat.
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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.
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6
Add the garlic, thyme, and chile flakes and saute until the garlic has softened, about 2 minutes longer.
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7
Add the tuna, juices and all, and the capers.
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8
With a wooden spoon, break the tuna up into small pieces as you stir the mixture.
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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.
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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.
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11
Remove from the heat.
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12
Stir in the remaining 1/4 cup olive oil, the parsley, and the lemon zest and juice.
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13
Add another 1/4 cup pasta water to moisten; add another tablespoon or so if it still seems too dry.
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14
Sprinkle each portion with breadcrumbs.
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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.
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16
Once cool, I crush them with the back of a frying pan until coarse; they should not be uniform in size.
