8ouncesspaghetti, linguine, or bucatinicooked and drained
3tablespoonsextra virgin olive oilplus more for drizzling
2large clovesgarlicminced
1small shallotminced
2cannedanchovies
15ounce cancrushed tomatoes or whole peeled tomatoes crushed by hand
1tablespooncapersrinsed and dried
.25teaspooncrushed red pepper flakesoptional
7ounce cantuna packed in olive oildrained and flaked - use jarred Italian tuna if possible
.25cupItalian parsleychopped - plus more to garnish
ground pepperto taste
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the pasta in a colander.
Heat oil in a large skillet over medium heat. Add the garlic, shallot, and anchovies to the skillet. Cook, while stirring, for one minute and fragrant.
Add the tomatoes, chili pepper flakes, and capers (if using) and simmer for 15 minutes, reducing heat if necessary.
Gently stir in tuna and remove from heat.
Add the drained pasta, parsley, and a half-cup of reserved cooking water. Toss to combine adding additional cooking water as needed.
Garnish with parsley, drizzle with olive oil, and serve.
Notes
While this dish is best served immediately, you can store leftover pasta in an airtight container in the refrigerator for about 2 days. There is no need to reheat, leftovers taste best when served cold.
I only had a can of diced tomatoes so my sauce looks chunkier than it should be, but it works if that's all you have.