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, zest and juice

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 following package instructions until al dente. Reserve 1/4 cup pasta cooking water, then drain pasta.

02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1 to 2 minutes until fragrant but not browned.

03 - Incorporate drained tuna, breaking it up gently with a spoon. Stir in 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. Toss to combine, gradually adding reserved pasta water until sauce coats pasta lightly.

05 - Stir in chopped parsley. Adjust seasoning with salt and freshly ground black pepper to taste.

06 - Plate the pasta, garnish with extra parsley, and serve with lemon wedges.

# Additional Tips::

01 -

It comes together in the time it takes to boil pasta, so theres no stress on busy nights.
The lemon and garlic wake up simple pantry staples and make them taste fresh and alive.
You only dirty two pots, and cleanup is done before you even sit down to eat.

02 -

Don't skip reserving the pasta water. It's the secret to making the sauce coat the spaghetti instead of pooling at the bottom of the bowl.
If your garlic starts to brown, pull the pan off the heat immediately. Burnt garlic tastes bitter and will ruin the whole dish.

03 -