Spaghetti with Tuna and Caper Sauce
Ingredients
- 12 ounces spaghetti
- Coarse salt and freshly ground pepper
- 10 ounces tuna packed in olive oil (from 1 to 2 tins)
- 3 cloves garlic, thinly sliced
- 2 tablespoons capers, preferably salt-packed, rinsed and drained
- Pinch of red-pepper flakes, plus more for serving
- 1 teaspoon grated lemon zest, plus 1 tablespoon juice (from 1 lemon)
- 2 tablespoons extra-virgin olive oil
- ¼ cup coarsely chopped fresh flat-leaf parsley leaves
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