Spaghetti with tuna, lemon zest, garlic, and parsley creates a vibrant Mediterranean pasta dish.
# Components:
→ 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. Add spaghetti and cook until al dente according to package instructions. Reserve 1/4 cup of pasta cooking water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1 to 2 minutes until fragrant without browning.
03 - Stir in the drained, flaked tuna. Add lemon zest, lemon juice, and crushed red pepper flakes if using. Cook gently for 2 to 3 minutes, stirring to combine.
04 - Add cooked spaghetti to the skillet with the tuna mixture. Toss well, gradually adding reserved pasta water until the sauce lightly coats the noodles.
05 - Stir in chopped parsley, then season with salt and freshly ground black pepper to taste. Divide among plates, garnish with extra parsley, and serve with lemon wedges.
