Ingredients

The following ingredients have 4 Servings
  • 8 ounces spaghetti or other pasta
  • 3 tablespoons olive oil
  • 2-3 cloves garlic, (minced)
  • Pinch of red pepper flakes
  • 2 cans (5 ounces each) tuna packed in oil, drained
  • 1 tablespoon lemon juice
  • 2 tablespoons capers ((optional))
  • 2 tablespoons fresh parsley, (chopped)
  • Kosher salt and pepper
  • Chopped parsley, lemon zest, grated parmesan cheese

Instruction

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving about 1 cup of the pasta water.
  • While the pasta is cooking, make the sauce. Heat the olive oil in a large skillet over medium heat and add the garlic and red pepper flakes. Cook 30 seconds until fragrant. Add the tuna, lemon juice, capers, and parsley and stir to break the tuna up. Cook 2-3 minutes to heat the ingredients through.
  • Add the drained spaghetti and about ¼ cup of the reserved pasta water to the skillet. Toss everything together until a smooth sauce forms coating the pasta. Add more pasta water as needed. Taste and season the pasta with salt and pepper.
  • Garnish the pasta with fresh parsley, lemon zest, and/or grated parmesan cheese, if desired.