Spaghetti Puttanesca (Spaghetti with Capers, Olives, and Anchovies)

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Dana D

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6 tablespoons (90ml) extra-virgin olive oil, divided

4 medium garlic cloves, thinly sliced or finely chopped by hand (see notes)

4 to 6 anchovy fillets, finely chopped (1 ½ to 2 tablespoons)

Large pinch red pepper flakes

¼ cup capers, drained and chopped (about 2 ounces; 60 g) (see notes)

¼ cup chopped pitted black olives (about 2 ounces; 60 g) (see notes)

1 cup ( 225 g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14-ounce can)

One 5-ounce ( 140 g) can oil-packed tuna (optional)

Kosher salt

8 ounces ( 225 g) dried spaghetti

Small handful minced fresh parsley leaves

1 ounce ( 30 g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving

¼ teaspoon freshly ground black pepper

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