- 12 ounces spaghetti
- 2 5 ounce cans oil-packed tuna, drained (reserve 1 tablespoon oil)
- 2 minced cloves garlic
- 1/3 cup chopped green olives
- 2 teaspoons herbes de provence or 1 tablespoon 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.