- 12 oz. spaghetti
- 2 cans (5 oz. each) oil-packed tuna, drained (reserve 1 tbsp. oil)
- 2 minced cloves garlic
- 1/3 cup chopped green olives
- 2 tsp. herbes de provence or 1 tbsp. thyme
- Lemon wedges
- Cook pasta; save 1/2 cup cooking water. Toss pasta with tuna (with oil), garlic, olives, herbs and splash of pasta cooking water. Serve with lemon wedges.
***Cooks Notes - Add some diced tomatoes, and lemon zest!! If you only have tuna in water, drain it, pat it dry and add EVVO to the end result, maybe another tbsp or more. YUM!