Lemon Garlic Tuna Spaghetti (Print Version)

Tender tuna and zesty lemon combined with garlic-infused spaghetti for an easy Mediterranean 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 (5.6 oz) cans 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, to serve

# Directions:

01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook 1 to 2 minutes until fragrant but not browned.
03 - Stir in drained tuna, gently breaking it up. Add lemon zest, lemon juice, and red pepper flakes if using. Cook for 2 to 3 minutes, stirring gently.
04 - Add cooked spaghetti to the skillet with the tuna mixture. Toss to combine, gradually adding reserved pasta water until sauce lightly coats the pasta.
05 - Stir in chopped parsley. Season with salt and freshly ground black pepper to taste.
06 - Divide pasta among plates, garnish with extra parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • It uses pantry staples you probably already have, so no last-minute grocery run required.
  • The lemon and garlic make canned tuna taste surprisingly fresh and bright.
  • It's done in under half an hour, which means you can eat well even on the busiest nights.
  • The flavors are clean and punchy without being fussy or complicated.
02 -
  • Don't skip reserving the pasta water, it's the secret to making the sauce actually stick instead of pooling at the bottom of the bowl.
  • If your garlic starts to brown, it'll turn bitter and ruin the whole dish, so keep the heat medium and watch it closely.
  • Drain the tuna well or you'll end up with a greasy puddle instead of a silky sauce.
03 -
  • Use the best tuna you can afford, the cheap stuff in water will leave you wondering why this dish doesn't taste like much.
  • Toss the pasta in the skillet instead of plating it first, that's how you get every strand coated evenly.
  • Taste before you add salt, the tuna and pasta water are already salty, and it's easy to overdo it.
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