Ingredients
1 (5- to 7-ounce) jar/can olive oil-packed tuna, drained
1½ teaspoons lemon juice
½ teaspoon table salt, divided, plus salt for cooking pasta
¼ teaspoon pepper, divided
2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling (optional)
2 teaspoons minced garlic, divided
2 small anchovy fillets, rinsed, patted dry, and minced
⅛–¼ teaspoon red pepper flakes
1 cup canned whole peeled tomatoes, drained with juice reserved, crushed by hand to small pieces
6 ounces spaghetti
3 tablespoons chopped fresh parsley, divided
Directions
1
Bring 2 quarts water to boil in large pot. While water comes to boil, stir tuna, lemon juice, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in small bowl.
2
Heat 1 tablespoon oil, 1½ teaspoons garlic, anchovies, and pepper flakes in small saucepan over medium heat, stirring occasionally, until oil sizzles gently and anchovies break down, 1½ to 2 minutes. Stir in tomatoes and their juice and ¼ teaspoon salt. Increase heat to high and bring to strong simmer. Adjust heat to maintain gentle simmer and cook, stirring occasionally, until slightly thickened, 6 to 7 minutes. Cover and keep warm over low heat.
3
Add spaghetti and 1½ teaspoons salt to boiling water. Cook, stirring often, until barely al dente. Reserve ½ cup cooking water. Drain pasta and return it to pot. Off heat, add tomato mixture, remaining ⅛ teaspoon salt, remaining ⅛ teaspoon pepper, and remaining ½ teaspoon garlic and toss until pasta is well coated. Add tuna mixture and toss gently to distribute. Cover and set aside for 3 minutes so flavors can meld and pasta can finish cooking.
4
Adjust consistency of sauce with reserved cooking water as needed. Add 2 tablespoons parsley and remaining 1 tablespoon oil and toss to combine. Season with salt and pepper to taste. Distribute between 2 pasta bowls. Drizzle each portion with extra oil, if using. Sprinkle with remaining 1 tablespoon parsley and serve.