• Bring a large pot of water to a boil. Salt the water, add the pasta, and cook until al dente. Reserve ½ cup of the pasta water, then drain the pasta.
  8 ounces pasta, ½ reserved pasta water
• While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
  ¼ cup olive oil
• Add the garlic, red pepper flakes, salt, and black pepper. Cook for 1 minute, stirring often, until the garlic is fragrant.
  3 garlic cloves, ½ teaspoon salt, ¼ teaspoon red pepper flakes, ¼ teaspoon black pepper
• Add the drained tuna and chopped olives. Stir to combine and cook for 1 to 2 minutes, breaking up the tuna slightly as it warms.
  2 (5 to 6-ounce cans) tuna packed in water, ¼ cup olives
• Add the drained pasta and toss with the tuna mixture. Add reserved pasta water, 1 to 2 tablespoons at a time, until the sauce reaches the desired consistency.
• Remove from heat and stir in the lemon zest and lemon juice. Serve immediately.
  1 teaspoon lemon zest, 1 to 2 tablespoons lemon juice

How to Store Leftovers

• Store leftover pasta in an airtight container in the refrigerator for up to 3 days.