Lemon Garlic Tuna Spaghetti (Printer-Friendly)

Spaghetti tossed with tuna, lemon zest, garlic, and fresh parsley for a bright, easy dish.

# 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 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 rolling boil. Add spaghetti and cook until al dente following package guidelines. Reserve 1/4 cup of pasta cooking water, then drain.
02 - In a large skillet over medium heat, warm olive oil. Add sliced garlic and cook for 1 to 2 minutes until fragrant without browning.
03 - Add drained tuna to the skillet, gently breaking it apart with a spoon. Stir in lemon zest, lemon juice, and crushed red pepper flakes if using. Cook for 2 to 3 minutes while stirring carefully.
04 - Add cooked spaghetti to the skillet with tuna mixture. Toss thoroughly, gradually adding reserved pasta water to lightly coat the pasta with sauce.
05 - Fold in chopped parsley. Season with salt and freshly ground black pepper according to taste.
06 - Divide pasta among serving plates. Garnish with extra parsley and serve accompanied by lemon wedges.

# Expert Suggestions:

01 -
  • It comes together in the time it takes to boil pasta, no advanced planning required.
  • The lemon and garlic wake up canned tuna in a way that feels bright and intentional.
  • You probably have most of these ingredients sitting in your pantry right now.
  • It tastes like a coastal Italian kitchen without any of the fuss.
02 -
  • Do not skip reserving the pasta water, it's the secret to a sauce that actually sticks instead of sliding off.
  • If your garlic burns even a little, start over because that bitterness will haunt every bite.
  • Drain the tuna well or the dish will turn oily and heavy instead of light and bright.
03 -
  • Use the best canned tuna you can afford, the quality shows up loud and clear in a dish this simple.
  • Toss the pasta in the skillet off the heat if you're nervous about overcooking it while mixing.
  • Taste before you add salt because the tuna and pasta water might have already done the job for you.
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