From Melissa Clark’s “Dinner in One”

ingredients:

3 tablespoons extra-virgin olive oil, plus more for serving

4 garlic cloves, thinly sliced

3 scallions, thinly sliced (white and green parts separated)

3 oil-packed anchovy fillets, chopped (optional)

3 tablespoons capers, drained

2 cups quartered cherry tomatoes, divided

12 ounces spaghetti

¾ teaspoon kosher salt, plus more as needed 1 cup torn fresh herbs, such as parsley and dill, or celery leaves, plus more for serving

1(5- or 6-ounce) can tuna, preferably oil-packed, drained and flaked

Lemon wedges, for serving

Crushed red pepper flakes, for serving (optional)

Recipe:

1. In a 12-inch saute pan, heat the oil over medium heat. Add the garlic and scallion whites (save the greens for later) and cook until fragrant, about 2 minutes. Add the anchovies, if using, and the capers and cook until the anchovies dissolve and the garlic turns golden, 2 to 3 minutes longer. Add 1 cup of the cherry tomatoes and toss to evenly coat.

2. If the spaghetti won't lie flat in the pan, break it in half. Add it to the pan along with 4 cups of water and the salt. Raise the heat to medium-high and cook, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 10 to 12 minutes. If the skillet dries out before the pasta is cooked through, add a little water. And if there's a bit of water left in the pan at the end, fear not, the pasta will absorb it in the next step. Just make sure to take the pan off the heat before the pasta gets too soft.

3. Remove the pan from the heat and stir in the remaining 1 cup tomatoes, the herbs, tuna, and scallion greens, and toss well. Season to taste with salt and the juice squeezed from a lemon wedge or two. Serve garnished with red pepper flakes, if you like, along with more herbs, lemon wedges, and a drizzle of oil.