Lemon Garlic Tuna Spaghetti

# List of Ingredients:

→ 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 and cook spaghetti until al dente. Reserve 1/4 cup of pasta cooking water before draining.

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

03 - Add drained tuna to the skillet, breaking apart gently. Stir in lemon zest, lemon juice, and red pepper flakes if using. Cook for 2 to 3 minutes while stirring gently.

04 - Add cooked spaghetti to the skillet and toss with the tuna mixture, gradually adding reserved pasta water until the pasta is lightly coated.

05 - Incorporate chopped parsley and season with salt and pepper to taste. Divide into portions, garnish with extra parsley, and serve with lemon wedges.

# Expert Advice:

01 -

It comes together in under half an hour using ingredients you probably already have tucked away.
The lemon and garlic wake up the tuna in a way that feels fresh and surprisingly elegant.
It's the kind of dish that tastes like you tried hard, even though you didn't.

02 -

Don't let the garlic brown or it'll taste bitter and sharp instead of sweet and mellow.
That pasta water isn't optional, it's what brings the whole sauce together so it doesn't feel dry or separated.

03 -