Spaghetti with Tuna, Tomatoes, and Olives | Epicurious

summer low fat kid-friendly dinner lunch spring healthy low cholesterol sugar conscious pescatarian dairy free peanut free tree nut free soy free no sugar added kosher diabetes-friendly small plates

Julia Turshen

6 servings

Source

Ingredients

1 pint cherry tomatoes (preferably Sun Gold), halved

6 ounces olive oil-packed Italian or Spanish tuna, drained

1/2 cup black olives, pitted, torn (about 2 ounces)

1/2 cup chopped fresh parsley

1 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil, plus more to taste

1 teaspoon kosher salt, plus more to taste

1 pound thin spaghetti

1 tablespoon fresh lemon juice

Method

Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.

Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.