Lemon Garlic Tuna Spaghetti

# What You Need:

→ Pasta

01 - 14 oz dried spaghetti

→ Sauce

02 - 2 tbsp olive oil

03 - 3 garlic cloves, finely 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, to serve

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1/4 cup of pasta cooking water before draining.

02 - Heat olive oil in a large skillet over medium heat. Add garlic slices and cook 1–2 minutes until fragrant without browning.

03 - Add drained tuna to skillet, breaking up gently with a spoon. Stir in lemon zest, lemon juice, and crushed red pepper flakes if using. Cook 2–3 minutes, stirring gently.

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

05 - Incorporate chopped parsley and season with salt and freshly ground black pepper to taste.

06 - Divide onto plates, garnish with extra parsley, and accompany with lemon wedges.

# Expert Advice:

01 -

It's ready faster than you can get takeout, but tastes like you spent all afternoon in the kitchen.
The lemon cuts through the richness of the olive oil and tuna in a way that feels almost refreshing on the palate.
Pantry-friendly enough to make on nights when you haven't planned dinner but want something that feels intentional.

02 -

The pasta water is not optional—without that starch, you're just mixing cooked pasta with olive oil and tuna, and they'll separate by the time it hits the plate.
Don't oversalt the water or the tuna can become unpleasantly briny; taste the final dish and adjust seasoning at the end instead.

03 -