Pantry Pasta Spaghetti with Tuna and Lemon

 

Kosher salt

12 ounces spaghetti

1 (7-ounce) jar oil-packed tuna, drained

½ cup extra-virgin olive oil, plus more for serving

Grated zest and juice of 1 lemon (about 2 T. juice)

½ cup (packed) finely chopped fresh flat-leaf parsley leaves

¼ tsp. red pepper flakes

1 cup chopped black olives (optional)

 

Bring a large pot of very salty water to a boil and add the spaghetti. Cook until al dente. Meanwhile, crumble the tuna into medium pieces and put it in a large bowl. Add the olive oil, lemon zest and juice, parsley, 1½ tsp. salt, red pepper flakes, and olives (if using), and stir to combine. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and add it to the bowl with the tuna. Toss well, adding a splash of pasta cooking water if the mixture looks dry. Taste the spaghetti and adjust the salt (be generous with it, especially if you aren’t using the olives). Divide the spaghetti among four bowls and serve with a little more olive oil drizzled on top.