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Lemon Spaghetti with Tuna and Breadcrumbs

Author: Gaby Dalkin

Ingredients

  • 2 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • ½ cup panko bread crumbs
  • 1 pound spaghetti
  • 2 teaspoons finely grated lemon zest plus 3 tablespoons fresh lemon juice
  • ½   cup chopped fresh chives
  • ½ cup Castelvetrano olives smashed, pits removed and halved
  • 2 cans Genova Albacore tuna in olive oil, drained  
  • Kosher salt and ground pepper

Instructions

  • Heat the olive oil in a skillet over medium heat. Add the garlic and red pepper flakes and sauté for 60 seconds until fragrant. Add the bread crumbs and sauté until toasty. Remove and set aside.
  • Bring a large pot of water to a boil.
  • Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, chives, olives, toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with garlic toasted breadcrumbs and serve.