Spaghetti with Tuna Tomatoes and Olives
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
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