Ingredients
Method
Bring a large pot of salted water to a boil.
Cook the pasta one minute less than the package says. Save 1 cup of pasta water before draining.
In a wide pan, warm the olive oil from the tuna can. Add a bit of extra olive oil if needed.
Add the anchovy fillets and gently melt them into the oil.
Add the sliced garlic and cook until golden and fragrant.
Stir in the capers and chopped tomato (if using). Cook for 1 minute.
Drain the tuna and add it to the pan. Break it into soft flakes.
Add the red pepper flakes and gently mix everything together.
Add the drained pasta directly into the sauce.
Pour in a splash of pasta water and toss until the sauce becomes silky and coats every strand.
Cook for 1–2 more minutes until the pasta finishes in the sauce.
Taste and adjust seasoning. Add a squeeze of lemon if you like.
Serve warm with a drizzle of olive oil.
Notes
- Good olive oil and good tuna make a big difference.
- Anchovies melt into the sauce and don’t taste “fishy”—they just add deep savory flavor.
- You can swap capers for green olives if needed.
- The pasta tastes even better the next day as the flavors blend together.
- Shapes like conchiglie or orecchiette also work well because they hold the sauce nicely.