Lemon Garlic Tuna Spaghetti

# What you'll need:

→ Pasta

01 - 14 oz dried spaghetti

→ Sauce

02 - 2 tbsp olive oil

03 - 3 garlic cloves, 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 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

# Method:

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 before draining.

02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1 to 2 minutes until fragrant without browning.

03 - Add drained tuna to skillet, breaking it up gently. Stir in lemon zest, lemon juice, and red pepper flakes if using. Cook for 2 to 3 minutes, stirring occasionally.

04 - Add cooked spaghetti to the skillet with tuna mixture. Toss to combine, gradually adding reserved pasta water until sauce lightly coats noodles.

05 - Stir in chopped parsley. Adjust seasoning with salt and freshly ground black pepper. Divide onto plates, garnish with extra parsley, and serve with lemon wedges.

# Expert Advice:

01 -

It comes together faster than delivery and tastes like you actually tried.
The lemon and garlic make canned tuna taste bright and intentional, not like a compromise.
You probably already have everything you need sitting in your cupboard right now.

02 -

Always reserve pasta water before draining, I forgot once and had to add plain water and it tasted flat and dull.
Don't let the garlic brown or it turns bitter and sharp, keep the heat medium and watch it closely.
Use tuna packed in olive oil, not water, the oil-packed kind stays moist and actually tastes like something.

03 -