Step by step

Method

4 steps

1. 1

   Boil 8 oz whole-wheat pasta in well-salted water until al dente. Scoop out ½ cup pasta water, then drain. You want springy pasta ready to toss — not mush waiting in the colander.

2. 2

   Meanwhile, warm 2 tablespoons olive oil in a large skillet over medium heat. Add 2 sliced garlic cloves and 1 pint halved cherry tomatoes; cook 4–5 minutes until the tomatoes soften and start to collapse and the garlic smells fragrant (not browned-bitter).

3. 3

   Stir in 2 cans (5 oz each) drained tuna, ⅓ cup sliced Kalamata olives, 1 tablespoon capers, 1 tablespoon lemon juice, and ¼ teaspoon red pepper flakes if you like heat. Break the tuna into big flakes — don't mash it into paste.

4. 4

   Add the drained pasta and a splash of pasta water; toss until everything looks glossy and coated. Fold in 2 tablespoons chopped parsley, taste for salt and lemon, and serve right away. You want bright pantry pasta with juicy tomatoes, briny olives, and flaky tuna — not a dry stuck-together bowl or a watery tomato soup.