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No-Salt Lemon-Chili Spaghetti with Tuna and Tons of Herbs

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Makes 4 servings 1x

Time about 45 minutes

Units Scale

Ingredients

  • 1/4 cup red pepper flakes
  • 1/2 cup olive oil
  • 1 pound spaghetti
  • 1 chubby shallot, sliced thin
  • 2–3 fat garlic cloves, smashed and minced
  • 1/4 cup lemon juice plus 2 tablespoons zest (about 2 lemons)
  • 2 cans or jars (5 to 7 ounces each) tuna packed in olive oil
  • 2 cups chopped fresh parsley or other fresh herbs

Instructions

  1. Make the chili oil. Put the red pepper flakes into a heatproof bowl. In a small saucepan over medium heat, heat oil until very hot but not smoking, about 3 minutes. (If you have an instant-read thermometer, oil should read 375 degrees F.) Carefully pour oil over chilies. Set aside to cool completely, at least 30 minutes.
  2. Bring a large pot of water to a boil. Cook spaghetti until al dente, about 7 to 8 minutes. Drain pasta, reserving 1 cup of cooking water. Return noodles to now-empty pot and toss with 3-4 tablespoons chili oil. (This makes a pretty hot dish; add less if you’re not a fan of heat.) Cover and set aside.
  3. Meanwhile, heat 2 tablespoons chili oil in large skillet over medium heat. Add shallot and cook until soft, about 3 minutes. Add garlic, stir for 30 seconds, and reduce heat to low. Stir in lemon juice and zest and simmer, allowing liquid to reduce by half. Add another spoonful of chili oil, scooping deep into the bowl to bring up plenty of chili flakes—you want those too.
  4. Add noodles to the skillet with a glug of pasta cooking water and toss, adding more water in small splashes if needed for consistency. Add most of the herbs and toss. Use a fork to break up tuna into large-ish chunks, then throw that in too. Shower the rest of the herbs on top. Serve in hot bowls, with extra chili oil at the table.

— Recipe developed by Tucker Shaw