SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES

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Spaghetti with Tuna, Tomatoes, and Olives image

This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.

Provided by Julia Turshen

Categories     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

Yield 6 servings

Number Of Ingredients 9

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

Steps:

  • 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.

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