Lemon Garlic Tuna Spaghetti

# Components:

→ Pasta

01 - 14 ounces dried spaghetti

→ Sauce

02 - 2 tablespoons olive oil

03 - 3 garlic cloves, thinly sliced

04 - 1 lemon, zest and juice

05 - 2 cans (5.6 ounces 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 for serving

# Method:

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

02 - While the pasta cooks, 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 the flaked tuna, breaking it up gently with a spoon. Add lemon zest, lemon juice, and red pepper flakes if using. Cook for 2 to 3 minutes, stirring gently.

04 - Add the drained 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. Adjust seasoning with salt and freshly ground black pepper to taste.

06 - Divide among plates, garnish with extra parsley, and serve with lemon wedges.

# Expert Advice:

01 -

It comes together faster than ordering takeout and uses pantry staples you probably already have.
The lemon and garlic make canned tuna taste fresh and vibrant, not sad or fishy.
It's the kind of dish that feels like a real meal without any fuss or fancy ingredients.

02 -

If you drain the pasta without saving any cooking water, the dish will be dry and the sauce won't coat properly.
Browning the garlic even slightly will make it bitter, so keep the heat gentle and your eye on the pan.

03 -