Spaghetti Nizza - cooking recipe

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

Preparation

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.
Add the potatoes and toss to combine; set aside.
Bring a big pot of water to a boil (for the pasta); generously salt the water and drop in the pasta.
Cook, stirring often, until al dente; drain the spaghetti, reserving a scant cup of cooking water.
Toss the spaghetti in a large, warmed bowl with 1-2 tablespoons olive oil.
Add enough pasta water, a tablespoon at a time, to moisten and coat the spaghetti.
Add the potato-tuna mixture and toss well.
Serve right away in warmed bowls.
Pass lemon wedges at the table to spritz more juice over the spaghetti, if desired.