Spaghetti with Lemon & Tuna
Zest & juice of 4 lemons
2 garlic cloves, minced
¼ cup olive oil, or more as needed
1 can Italian tuna (Publix carries Genoa brand)
handful of parsley, leaves minced
1/2 cup grated parmigiano
salt & pepper to taste
1 lb. spaghetti or linguine
Bring a pasta pot of water to a boil. Salt the water and add the spaghetti or linguine. Stir to keep pasta from sticking until water comes back to a boil. Cook until al dente.
Meanwhile, combine the lemon zest and juice, garlic, parsley and olive oil. Add the tuna and break up the meat into small pieces. Stir to combine well. Season with salt & pepper.
Before draining the pasta, reserve a cup of pasta water. Combine the lemon sauce with the cooked pasta. Toss to coat well. Add more olive oil or pasta water to moisten if needed. Sprinkle with parley. Dust with parmigiano. Serve grated cheese at table for individual servings, too.