Ingredients:

  • 1 lb spaghetti
  • 3 tbsp extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tsp dried red chili flakes
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup pitted Kalamata olives, halved
  • 2 tbsp capers, drained
  • 2 cans (5 oz each) tuna in olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook for 1–2 minutes less than package instructions. Reserve 1/2 cup of starchy pasta water before draining.
  2. Heat olive oil and 1 tbsp reserved tuna oil in a skillet over medium heat. Sauté sliced garlic and chili flakes for 60 seconds until fragrant.
  3. Stir in crushed tomatoes, olives, and capers. Simmer on medium-high for 10 minutes until the sauce thickens and turns deep red.
  4. Lower heat to low. Gently fold in drained tuna chunks. Add the undercooked pasta and reserved pasta water, tossing vigorously for 60 seconds to emulsify the sauce.
  5. Remove from heat. Stir in lemon juice, lemon zest, and chopped parsley. Serve topped with Parmesan cheese.