Spaghetti Nizza

• 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

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.

lemon juice, extra virgin olive oil, tuna, oregano, fresh oregano, hot pepper, capers, oil, parsley, potatoes, lemon wedge

Taken from www.food.com/recipe/spaghetti-nizza-418129 (may not work)