Ingredients:

  • 200g spaghetti
  • 1 tsp sea salt
  • 10 oz canned tuna, preferably oil-packed
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 0.5 tsp red pepper flakes
  • 1 large lemon, zested and juiced
  • 0.5 cup fresh flat-leaf parsley, finely chopped
  • 2 tbsp capers, drained
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 8 minutes until slightly firmer than al dente.
  2. Before draining the pasta, reserve at least 1 cup (240ml) of the starchy pasta cooking water.
  3. While the pasta boils, heat the extra virgin olive oil in a wide sauté pan over medium-low heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic is fragrant and lightly golden for 2 minutes.
  4. Add the drained capers to the pan and let them sizzle for 1 minute to release their flavor.
  5. Add the cooked pasta to the sauté pan.
  6. Add the lemon juice and half of the reserved pasta water to the sauté pan. Increase heat to medium and toss vigorously with tongs to create a light, creamy emulsion.
  7. Remove the pan from the heat. Gently fold in the canned tuna, lemon zest, and fresh parsley. Season with black pepper and serve immediately.