Lemon Garlic Tuna Spaghetti

# Ingredient list:

→ Pasta

01 - 14 oz dried spaghetti

→ Sauce

02 - 2 tbsp olive oil

03 - 3 garlic cloves, thinly sliced

04 - 1 lemon, zest and juice

05 - 2 cans (5.6 oz each) tuna in olive oil, drained and flaked

06 - 1/2 tsp 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 for serving

# How-to:

01 - Bring a large pot of salted water to a boil and cook spaghetti until al dente according to package directions. Reserve 1/4 cup of the pasta water before draining.

02 - Heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1 to 2 minutes until aromatic but not browned.

03 - Add the drained 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 occasionally.

04 - Add the cooked spaghetti to the skillet and toss to combine. Gradually add reserved pasta water until the sauce lightly coats the noodles.

05 - Stir in the chopped parsley. Season with salt and freshly ground black pepper to taste.

06 - Divide among plates, garnish with additional chopped parsley, and serve alongside lemon wedges.

# Expert Advice:

01 -

It comes together in the time it takes to boil pasta, no chopping marathon required.
The lemon and garlic wake up the tuna in a way that feels fresh, not heavy.
You probably already have most of these ingredients sitting in your kitchen right now.

02 -

Don't drain the tuna too aggressively, a little of that oil adds flavor and helps the sauce come together.
If you add the pasta water all at once, you'll end up with soup, drizzle it in gradually while tossing.
Toss everything in the skillet instead of dumping sauce on top, it coats the pasta evenly and tastes way better.

03 -