Lemon Spaghetti with Tuna and Breadcrumbs

Ingredients

• 2 tablespoon olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• ½ cup panko bread crumbs
• 1 pound spaghetti
• 2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
• ½ cup chopped fresh chives
• ½ cup Castelvetrano olives, smashed, pits removed and halved
• 2 – 5 oz. cans Genova Albacore Tuna in Water with Sea Salt, drained
• Kosher salt and ground pepper

Directions

1. Heat the olive oil in a skillet over medium heat. Add the garlic and red pepper flakes and sauté for 60 seconds until fragrant. Add the bread crumbs and sauté until toasty. Remove and set aside.
2. Bring a large pot of water to a boil.
3. Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, chives, olives, toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with garlic toasted breadcrumbs and serve.