Savory Tuna Spaghetti with Garlic and Herbs

1Bring a large pot of salted water to a boil. Add the spaghetti (400 g) and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti (400 g) and set aside.

2In a large skillet, heat the olive oil (2 tablespoons) over medium heat. Add the chopped onion (1 small) and sauté until translucent, about 3-4 minutes.

3Add the minced garlic (4 cloves) and red pepper flakes (½ teaspoon) to the skillet, cooking for an additional 1-2 minutes until fragrant.

4Stir in the cherry tomatoes (½ cup) and cook until they start to soften, about 3-4 minutes.

5Add the drained tuna, capers (1 tablespoon), and lemon juice to the skillet, gently breaking up the tuna with a spoon. Cook for another 2-3 minutes to heat through.

6Combine the cooked spaghetti (400 g) with the tuna mixture in the skillet. Toss well to combine, adding reserved pasta water a little at a time until the desired consistency is reached.

7Season with salt and black pepper to taste. Stir in the chopped parsley just before serving.

8Serve hot, topped with grated Parmesan cheese.