Tuna Olive Spaghetti

• Spaghetti(320 g)
• Tuna(320 g)
• Black Olives(120 g)
• Garlic(3 cloves)
• Chili flakes(½ tsp)optional
• Olive oil(3 tbsp)
• Tomato paste(2 tbsp)
• Lemon(1)
• Flat Leaf Parsley(15 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Bring a large pot of water to the boil. Meanwhile, finely slice {Garlic}, roughly chop {Olives}, zest and juice {Lemon}, and finely chop {Fresh parsley}.

   ~8 min

2. 2

   Salt the boiling water with {Salt}, then cook {Spaghetti} until just al dente. Reserve 250ml pasta water before draining.

   ~10 min

3. 3

   While the pasta cooks, heat {Olive oil} in a large skillet over medium heat. Add {Garlic} and {Chili flakes} and cook for 1 minute. Stir in {Tomato paste} and cook for 2 minutes until slightly darkened and glossy.

   ~3 min

4. 4

   Add {Tuna}, {Olives}, half the lemon juice, and {Black pepper}. Break the tuna into rough flakes with a spoon, then add a splash of reserved pasta water and simmer for 2 minutes to make a light, glossy sauce.

   ~2 min

5. 5

   Add the drained {Spaghetti} to the skillet with a little more pasta water as needed. Toss until the sauce coats every strand, then stir through the lemon zest and most of the {Fresh parsley}.

   ~2 min

6. 6

   Serve in warm bowls with the remaining {Fresh parsley} and the rest of the lemon juice squeezed over the top.

   ~0 min