Ingredients
Kosher salt, such as Diamond Crystal
1 pound long pasta, such as linguine, fettuccine or spaghetti
1/4 cup extra-virgin olive oil
3/4 cup Kalamata or other black olives (pits or no pits; both fine)
4 to 6 large anchovy filets
4 large garlic cloves, smashed and coarsely chopped
1 medium shallot, halved and thinly sliced
3 tablespoons capers, drained
1/4 teaspoon crushed red pepper, plus more for serving
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes
Black pepper
7 to 10 ounces canned or jarred tuna, drained
1/4 cup chopped fresh parsley, plus more for serving
Directions
1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Set aside ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.
2
Meanwhile, in a large (12-inch) skillet, combine the olive oil, olives, anchovies, garlic, shallot, capers and crushed red pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, stirring occasionally, until the shallots are translucent and the garlic is lightly browned, 5 to 7 minutes. Add the tomato paste and cook for 1 to 2 minutes, stirring often, until it darkens in color.
3
Add the tomatoes and their juices, along with 1 teaspoon salt and a few grinds of black pepper. Bring to a boil over medium-high, then reduce to low and cook, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the sauce is thick and chunky, about 15 minutes. Off the heat, stir in the tuna and parsley.
4
Pour the sauce over the pasta and toss well, adding a splash of cooking liquid if the pasta looks dry. Serve topped with parsley and more crushed red pepper, if desired.