Spaghetti with Tuna, Tomatoes, and Olives

Ingredients for Spaghetti with Tuna, Tomatoes, and Olives

• 575ml cherry tomatoes (preferably Sun Gold), halved

• 170g olive oil-packed Italian or Spanish tuna, drained

• 80g black olives, pitted, torn (about 60g )

• 1/2 cup chopped fresh parsley

• 1 teaspoon freshly ground black pepper

• 45ml extra-virgin olive oil, plus more to taste

• 1 teaspoon kosher salt, plus more to taste

• 450g thin spaghetti

• 1 tablespoon fresh lemon juice

Combine tomatoes, tuna, olives, parsley, pepper, 3 tablespoons oil, and 1 teaspoon 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.