Lemon Garlic Tuna Spaghetti

# What You 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 (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 - Additional 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 directions. Reserve 1/4 cup of pasta water, then drain.

02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1 to 2 minutes until aromatic, without browning.

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

04 - Add cooked spaghetti to the skillet. Toss to blend, gradually incorporating reserved pasta water until pasta is lightly coated.

05 - Mix in chopped parsley. Adjust seasoning with salt and pepper. Serve garnished with extra parsley and lemon wedges.

# Expert Suggestions:

01 -

It comes together faster than ordering takeout, yet tastes like you've been cooking all afternoon.
The lemon and garlic create a brightness that somehow makes everything feel lighter and more alive on the plate.
Using quality tinned tuna means you're never more than pantry staples away from an impressive dinner.

02 -

Don't skip reserving that pasta water—without it, you'll end up with dry spaghetti and sauce that won't cling the way it should.
The moment garlic goes from golden to brown, it becomes bitter and ruins everything; keep your eye on the pan and stay nearby.
Overcooking the tuna even by a minute or two makes it grainy and dry instead of silky; it's already cooked in the can, so you're just warming it.

03 -