4ozuncooked long pasta, (spaghetti, bucatini, or linguini)
5ozcanned tuna, (about a can, remove juice)
½tbspfresh lemon juice, (use more according to your liking)
zest of one lemon
2tbspextra-virgin olive oil
2small garlic cloves, (thinly sliced)
¼tspred chili pepper, (use more according to your liking)
2tbspParmigiano-Reggiano , (or Parmesan Cheese, use more according to your liking)
salt and pepper
In a large pot of boiling salted water, cook the pasta until al dente. Reserve about 3 tablespoons of the cooking water.
Meanwhile, in a large cold skillet, add olive oil, tuna, red chili pepper, garlic, a pinch of black pepper, and the optional butter. Turn the heat to medium-low and slowly heat up until the butter is melted.
Add the lemon zest, keep stirring until the garlic is fragrant and lightly colored for about 2 minutes. Be sure to keep stirring.
Add the lemon juice, pasta water (2-3 tablespoons) just enough to keep the pasta moist, then add the cooked pasta. Keep stirring and cook for one minute.
Season with salt, pepper, and additional lemon juice if needed!
Turn off the heat. Serve with Parmigiano-Reggiano cheese and enjoy!