Spaghetti tossed with tuna, lemon zest, garlic, and olive oil for a fresh Mediterranean flavor.
# Ingredient list:
→ Pasta
01 - 14 oz dried spaghetti
→ Sauce
02 - 2 tbsp olive oil
03 - 3 garlic cloves, thinly sliced
04 - 1 lemon, zested and juiced
05 - 2 cans (5.6 oz each) tuna in olive oil, drained and flaked
06 - ½ tsp crushed red pepper flakes (optional)
07 - ¼ cup fresh flat-leaf parsley, chopped
08 - ¼ cup reserved pasta cooking water
09 - Salt and freshly ground black pepper, to taste
→ Toppings
10 - Extra chopped parsley for garnish
11 - Lemon wedges, for serving
# Step-by-step guide:
01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve ¼ cup of pasta cooking water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1 to 2 minutes until fragrant but not browned.
03 - Stir in drained tuna, gently breaking it apart with a spoon. Add lemon zest, lemon juice, and crushed red pepper flakes if using. Cook for 2 to 3 minutes, stirring occasionally.
04 - Add cooked spaghetti to the skillet with the tuna mixture. Toss well, gradually adding reserved pasta water to lightly coat the pasta.
05 - Stir in chopped parsley. Season with salt and freshly ground black pepper to taste.
06 - Divide pasta among plates. Garnish with extra parsley and serve with lemon wedges.
