Tuna Olive Pasta

Ingredients

• 160 g Pasta (dry, e.g., spaghetti or penne)
• 1 can (120 g) Canned tuna (in water or olive oil), drained
• 60 g Kalamata or black olives, pitted and sliced
• 2 tbsp Olive oil
• 2 cloves Garlic, minced
• 2 tbsp Lemon juice
• 1 tsp Lemon zest(optional)
• 0.25 tsp Salt(optional)
• 0.125 tsp Black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Reserve 1/2 cup of pasta water, then drain.

2. 2

   While the pasta cooks, heat olive oil in a skillet over medium heat. Sauté minced garlic for about 30 seconds until fragrant.

3. 3

   Add drained tuna, olives, lemon juice, and lemon zest to the skillet. Stir and warm through for about 1–2 minutes.

4. 4

   Add drained pasta to the skillet and toss to combine. If needed, loosen with a splash of reserved pasta water until glossy and evenly coated. Season with pepper (and salt only if needed). Serve immediately.