Ricetta: Spaghetti con tonno e alici al pomodoro

Cook spaghetti in a large pot of salted boiling water until al dente, according to package instructions.

While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and red pepper flakes to the skillet and sauté until fragrant, about 1 minute.

Stir in the canned tuna, breaking it up gently with a fork, and cook for 2-3 minutes until heated through.

Add capers and sliced black olives to the skillet, mixing well to combine.

Drain the spaghetti, reserving a cup of pasta water, and add it to the skillet with the tuna mixture.

Toss the spaghetti with the tuna mixture, adding reserved pasta water as needed to create a light sauce.

Season with salt, black pepper, and lemon juice to taste.

Remove from heat and stir in chopped parsley.

Serve hot, topped with grated parmesan cheese.

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