Spaghetti combined with tuna, lemon zest, and garlic for a flavorful, easy weeknight dish.
# What You'll Need:
→ Pasta
01 - 14 oz dried spaghetti
→ Sauce
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, thinly sliced
04 - 1 lemon, zested and juiced
05 - 2 cans (5.6 oz each) tuna in olive oil, drained and flaked
06 - 1/2 teaspoon crushed red pepper flakes (optional)
07 - 1/4 cup fresh flat-leaf parsley, chopped
08 - 1/4 cup reserved pasta cooking water
09 - Salt and freshly ground black pepper, to taste
→ Toppings
10 - Extra chopped parsley, for garnish
11 - Lemon wedges, to serve
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/4 cup of pasta cooking water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1 to 2 minutes until fragrant without browning.
03 - Add flaked tuna to the skillet and gently break apart with a spoon. Stir in lemon zest, lemon juice, and red pepper flakes if using. Cook for 2 to 3 minutes, stirring gently.
04 - Add cooked spaghetti to the skillet with the tuna mixture. Toss to combine, gradually adding reserved pasta water until the sauce lightly coats the pasta.
05 - Stir in chopped parsley and season with salt and freshly ground black pepper to taste.
06 - Portion onto plates, garnish with extra parsley, and serve with lemon wedges.
