Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon olive oil
  • 4 cloves garlic (minced)
  • 1 teaspoon red pepper flakes
  • ½ cup panko bread crumbs
  • 1 pound spaghetti
  • 2 teaspoons finely grated lemon zest (plus 3 tablespoons fresh lemon juice)
  • ½   cup chopped fresh chives
  • ½ cup Castelvetrano olives (smashed, pits removed and halved)
  • 2 cans Genova Albacore tuna (in olive oil, drained  )
  • Kosher salt and ground pepper

Instruction

  • Heat the olive oil in a skillet over medium heat. Add the garlic and red pepper flakes and sauté for 60 seconds until fragrant. Add the bread crumbs and sauté until toasty. Remove and set aside.
  • Bring a large pot of water to a boil.
  • Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, chives, olives, toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with garlic toasted breadcrumbs and serve.