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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.

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.

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.