crushed by hand or with a potato masher into rough ½-
inch chunks
One 6-ounce can tuna packed in olive oil, drained
(optional)
Freshly ground black pepper
1 pound spaghetti
2 tablespoons chopped fresh parsley
Grated Parmigiano-Reggiano or Pecorino Romano for
serving
Bring a large pot of salted water to a boil over high heat.
Heat the olive oil and butter in a large saucepan over
medium-high heat until the butter has melted and the
foaming subsides. Add the onion and cook, stirring
frequently, until softened but not browned, about 3
minutes. Add the garlic, anchovies, and pepper flakes
and cook, stirring, until the garlic is light golden, about 3
minutes. Add the capers, olives, and tomatoes, with their
juice, and cook, stirring frequently, until the sauce has
reduced and the oil starts separating, about 15 minutes.
- Gently fold the tuna into the sauce, if using, and season
to taste with salt and pepper. Set aside. - Cook the pasta in the boiling water until it is fully
softened but retains a slight bite in the center (about 1
minute less than the package recommends after the pasta
reaches a boil). Drain the pasta, reserving 1 cup of
cooking liquid, and return to the pot. - Add the sauce to the pasta and stir to combine, adding
some of the reserved pasta water as necessary to thin the
sauce to the desired consistency. Serve immediately,