Citrusy Tuna and Olive Linguine with Lemon Zest

Ingredients

• 12 ounces linguine
• 1/3 cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 cans olive oil-packed tuna (5 ounces each), drained and flaked
• 1/2 cup pitted Kalamata olives, halved
• 2 tablespoons capers, drained
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, chopped
• 1/2 cup reserved pasta water
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 cup grated Parmesan cheese, optional

Method

1. 1

   Bring a 6-quart saucepan of water to a boil and salt it generously. Add the linguine and cook according to package directions until al dente.

   10:00 · Boil pasta
2. 2

   Before draining, reserve 1/2 cup of the pasta water, then drain the linguine and set aside.

3. 3

   While the pasta cooks, heat the olive oil in a 9-inch skillet over medium heat. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just golden, about 1 to 2 minutes.

   1:00 · Cook garlic
4. 4

   Add the flaked tuna, olives, and capers to the skillet and stir gently to combine. Cook for 2 minutes to warm through.

   2:00 · Warm tuna mixture
5. 5

   Add the drained linguine to the skillet along with the lemon zest, lemon juice, kosher salt, and black pepper. Toss to coat, adding reserved pasta water a splash at a time until the sauce lightly clings to the noodles.

   2:00 · Toss pasta
6. 6

   Remove from heat, stir in the chopped parsley, and taste for seasoning, adjusting salt, pepper, or lemon juice as needed.

7. 7

   Divide among plates and top with grated Parmesan, if using.