Spaghetti al Tonno | America's Test Kitchen

Ingredients

• 2 (5- to 7-ounce) jars/cans olive oil-packed tuna, drained
• 1 tablespoon lemon juice
• 1 teaspoon table salt, divided, plus salt for cooking pasta
• 1/2 teaspoon pepper, divided
• 1/4 cup extra-virgin olive oil, divided, plus extra for drizzling (optional)
• 1½ tablespoons minced garlic, divided
• 3 anchovy fillets, rinsed, patted dry, and minced
• ¼–½ teaspoon red pepper flakes
• 1 (14.5-ounce) can whole peeled tomatoes, drained with juice reserved, crushed by hand to small pieces
• 12 ounces spaghetti
• 6 tablespoons chopped fresh parsley, divided