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Pantry Pasta Spaghetti with Tuna and Lemon<\/p>\nPantry Pasta Spaghetti with Tuna and Lemon<\/p>\n
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Kosher salt<\/p>\n
12 ounces spaghetti<\/p>\n
1 (7-ounce) jar oil-packed tuna, drained<\/p>\n
\u00bd cup extra-virgin olive oil, plus more for serving<\/p>\n
Grated zest and juice of 1 lemon (about 2 T. juice)<\/p>\n
\u00bd cup (packed) finely chopped fresh flat-leaf parsley leaves<\/p>\n
\u00bc tsp. red pepper flakes<\/p>\n
1 cup chopped black olives (optional)<\/p>\n
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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, 1\u00bd 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\u2019t using the olives). Divide the spaghetti among four bowls and serve with a little more olive oil drizzled on top.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pantry Pasta Spaghetti with Tuna and Lemon Kosher salt 12 ounces spaghetti 1 (7-ounce) jar oil-packed tuna, drained \u00bd cup extra-virgin olive oil, plus more for serving Grated zest and juice of 1 lemon (about 2 T. juice) \u00bd cup (packed) finely chopped fresh flat-leaf parsley leaves \u00bc 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,…<\/p>\n