Ingredients
| Spaghetti or other pasta |
8 ounces |
|
Olive oil |
2 tablespoons |
|
Garlic cloves |
3, minced |
|
Tuna in olive oil |
2 pouches 2.6 ounces |
|
Lemon juice plus zest |
1 tablespoon |
|
Salt & pepper to taste |
|
|
Capers |
2 tablespoons |
| Fresh parsley | 2 tablespoons, chopped divided |
| Grated parmesan for serving |
Instructions
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.
Step 2
In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and heat through for 1 minute.
Step 3
Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.
Step 4
Garnish with remaining parsley and serve warm.
