Ingredients

• 4 to 6 anchovy fillets, finely chopped
• 1 cup (240 ml) whole peeled tomatoes, roughly broken up by hand
• 225 g (8 ounces) dried spaghetti
• 6 tablespoons (90ml) extra-virgin olive oil, divided
• 4 medium cloves garlic, thinly sliced or finely chopped
• Large pinch red pepper flakes
• 1/4 cup (60 ml) chopped pitted black olives
• 1/4 cup (60 ml) capers, drained and chopped
• Small handful minced fresh parsley leaves
• 30 g finely grated Pecorino Romano or Parmesan cheese, plus more for serving
• Kosher salt
• Freshly ground black pepper
• Optional: 1 (5-ounce) can oil-packed tuna

Steps

1. Place spaghetti in a large skillet or saucepan, cover with water, and add a pinch of salt. Bring to a boil, stirring occasionally to prevent sticking.
2. Meanwhile, in a medium skillet, combine 4 tablespoons oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is lightly golden (~5 minutes). Add capers and olives.
3. Add tomatoes, stir, and bring to a bare simmer. Let sauce cook while pasta finishes.
4. When spaghetti is just under al dente, use tongs to transfer to the sauce or drain pasta and keep 1 cup (240 ml) pasta water.
5. Combine pasta with the sauce, adding pasta water as needed to loosen. Simmer until spaghetti is perfectly al dente and coated by the sauce (1-2 minutes longer).
6. Stir in remaining olive oil, parsley, and cheese. Adjust salt and pepper. (Stir in tuna now, if using.)
7. Serve immediately with extra cheese at the table.