Method:

Prepare the pasta: Cook the pasta in a large pot of salted boiling water according to package instructions until al dente (about 9-10 minutes). Reserve some pasta water for later.

Make the sauce: In a large skillet, heat the olive oil over medium heat. Add the anchovies (if using) and garlic and cook until fragrant, about 1 minute. The anchovies will melt into the oil, creating a rich base.

Add the tomatoes and flavorings: Stir in the crushed tomatoes, capers, olives, and red pepper flakes. Simmer for about 5 minutes, allowing the sauce to thicken slightly.

Add the tuna: Gently break up the tuna with a fork and add it to the sauce. Stir gently to combine and heat through, about 2-3 minutes.

Combine pasta and sauce: Once the pasta is cooked, drain it, reserving a cup of pasta water. Add the pasta directly to the sauce, tossing to coat. If needed, add some reserved pasta water to help the sauce coat the pasta evenly.

Finish and serve: Garnish with fresh parsley and a drizzle of olive oil. Serve immediately.

Variations:

You can swap the black olives for green olives or even omit them entirely if you prefer a milder flavor. For a spicier version, increase the red pepper flakes. You could also add a handful of fresh basil or a squeeze of lemon juice to brighten up the dish.

Dietary Substitutions:

For a gluten-free version, simply use gluten-free pasta. If you're vegetarian, you can skip the anchovies and tuna, opting for extra vegetables like zucchini or eggplant instead.