Spaghetti with tuna, lemon, and breadcrumbs

By jobustitch

Very good and very cheap. Based on a Everyday Foods recipe

Ingredients

• salt and pepper
• 2 slices whole-wheat sandwich bread
• 1 Tbsp. plus 1 tsp. olive oil
• 1 lb of spaghetti
• 1 tsp. finely grated lemon zest, plus 3 Tbsp fresh lemon juice (from 3 lemons)
• 1/2 cup chopped parsley
• 4-5 Tbsp. slivered Kalamata olives
• 2 cans (6 oz) chunk light tuna in water, drained

Preparation

Step 1

Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 tsp. oil until course crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.

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, parsley, olives, and 1 Tbsp. oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.