Ingredients
- 8 ounces whole wheat spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 12 ounces canned tuna in water drained
- 2 tablespoons capers drained
- 1 tablespoon lemon juice
- 1/2 to 2/3 cup pasta cooking water
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley chopped (plus more for garnish)
- Shredded or grated Parmesan cheese for garnish
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve some pasta water, drain the pasta, and set aside.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in the drained tuna, capers, and lemon juice. Cook until the tuna is heated through, about 2 minutes.
- Add the cooked spaghetti to the skillet with 1/2 cup pasta water. Toss well to coat the pasta with the tuna mixture. Allow the pasta water to slightly reduce, adding more if preferred.
- Season with salt and pepper to taste and adjust acidity with more lemon juice if needed. Stir in chopped parsley.
- Serve immediately, topped with Parmesan cheese and additional chopped parsley.