Ingredients

• 2 tablespoons fresh lemon juice
• 1/2 cup extra virgin olive oil, plus more to toss with the pasta
• 1 1/2 cups canned tuna in olive oil, drained
• 1 teaspoon dried oregano, crushed between your fingers to release its aroma
• 2 teaspoons finely chopped fresh oregano
• 1 -2 fresh hot pepper, seeded and chopped (or 1/4 t. cayenne)
• 1 teaspoon capers, rinsed, dried, and finely chopped
• 16 oil-cured black olives, pitted and chopped
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 4 small cooked peeled potatoes, cut into 1/4-inch dice (1 cup)
• 1 lb spaghetti
• lemon wedge

Instructions

1. Whisk the lemon juice and olive oil together in a mixing bowl; stir in the tuna, dried and fresh oregano, hot pepper, capers, olives, and parsley.

2. Add the potatoes and toss to combine; set aside.

3. Bring a big pot of water to a boil (for the pasta); generously salt the water and drop in the pasta.

4. Cook, stirring often, until al dente; drain the spaghetti, reserving a scant cup of cooking water.

5. Toss the spaghetti in a large, warmed bowl with 1-2 tablespoons olive oil.

6. Add enough pasta water, a tablespoon at a time, to moisten and coat the spaghetti.

7. Add the potato-tuna mixture and toss well.

8. Serve right away in warmed bowls.

9. Pass lemon wedges at the table to spritz more juice over the spaghetti, if desired.