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 chopped fresh flat-leaf parsley

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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve 1/4 cup 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 but not browned.

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

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

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 alongside lemon wedges.

# Expert Suggestions:

01 -

It's ready faster than takeout, and tastes better than anything in a delivery box.
The lemon wakes everything up—there's no heavy cream or complicated technique hiding behind it.
One skillet plus one pot means minimal cleanup, which might be the best part of weeknight cooking.

02 -

Don't brown the garlic—I learned this the hard way when I got distracted and came back to a skillet that smelled acrid instead of aromatic.
Reserve your pasta water before draining; that starchy liquid transforms a pile of noodles into something cohesive and luxurious.

03 -