Spaghetti with Tuna, Tomatoes and Olives

This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.

1 pt cherry tomatoes, preferably Sun Gold, halved
6 oz Italian or Spanish tuna, olive oil-packed, drained
½ cup black olives, pitted, torn (~ 2 oz)
½ cup fresh parsley, chopped
1 tsp. black pepper, freshly ground
3 Tbsp. extra-virgin olive oil
1 tsp. sea salt
1 lb spaghettini
1 Tbsp. lemon juice, freshly squeezed

Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil and 1 tsp. salt in a large bowl.

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.

Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.

Makes 6 servings.