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 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

# How to make it:

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

02 - In a large skillet over medium heat, warm olive oil. Add sliced garlic and cook 1 to 2 minutes until fragrant without browning.

03 - Incorporate drained tuna, breaking it apart gently. Stir in lemon zest, lemon juice, and crushed red pepper flakes if using. Cook for 2 to 3 minutes, stirring gently.

04 - Transfer cooked spaghetti into the skillet. Toss to combine, gradually adding reserved pasta water to achieve a light coating on the pasta.

05 - Mix in chopped parsley. Season with salt and freshly ground black pepper to taste.

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

# Expert Advice:

01 -

It comes together faster than ordering takeout, and tastes like you actually tried.
The lemon and garlic make even pantry staples feel bright and alive.
You probably already have everything you need sitting in your cupboard right now.

02 -

Don't skip reserving the pasta water—it's the only thing that turns this from oily noodles into an actual sauce.
If your garlic burns even a little, it'll make the whole dish taste bitter, so keep the heat medium and stay close.

03 -