Spaghetti al Tonno

Ingredients

• 2 (5- to 7-ounce) jars/can solive oil-packed tuna , drained
• 1 tablespoon lemon juice
• 1 teaspoon table salt , divided, plus salt for cooking pasta
• 1/2 teaspoon pepper , divided
• 1/4 cup extra-virgin olive oil , divided, plus extra for drizzling (optional)
• \1 1/2 tablespoon sminced garlic , divided
• 3 anchovy fillets , rinsed, patted dry, and minced
• 1/4-1/2 teaspoon red pepper flakes
• 1 (14.5-ounce) can whole peeled tomatoes , drained with juice reserved, crushed by hand to small piece s
• 12 ounce sspaghetti
• 6 tablespoon schopped fresh parsley , divided

Instructions

1. Bring 4 quarts water to boil in large pot. While water comes to boil, gently stir tuna, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper together in small bowl.
2. Heat 2 tablespoons oil, 1 tablespoon garlic, anchovies, and pepper flakes in saucepan over medium heat, stirring occasionally, until oil sizzles gently and anchovies break down, 1½ to 2 minutes.
3. Stir in tomatoes and their juice and ½ teaspoon salt.
4. Increase heat to high and bring to strong simmer.
5. Adjust heat to maintain gentle simmer and cook, stirring occasionally, until slightly thickened, 6 to 7 minutes.
6. Cover and keep warm over low heat.
7. Add spaghetti and 1 tablespoon salt to boiling water.
8. Cook, stirring often, until barely al dente.
9. Reserve ½ cup cooking water.
10. Drain pasta and return it to pot.
11. Off heat, add tomato mixture, remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and remaining 1½ teaspoons garlic and toss until pasta is well coated.
12. Add tuna mixture and toss gently.
13. Cover and set aside for 3 minutes so flavors can meld and pasta can finish cooking.
14. Adjust consistency of sauce with reserved cooking water as needed. Add ¼ cup parsley and remaining 2 tablespoons oil and toss to combine. Season with salt and pepper to taste. Distribute among pasta bowls. Drizzle each portion with extra oil, if using. Sprinkle with remaining 2 tablespoons parsley and serve.