Chef John's Spaghetti al Tonno

Ingredients

• 2 tablespoons olive oil
• 1 anchovy fillet
• 2 tablespoons capers
• 3 cloves minced garlic
• 0.5 cups dry white wine
• 0.25 teaspoons dried oregano
• 1 pinch red pepper flakes , or to taste
• 3 cups crushed Italian , plum
• salt and ground black pepper to taste
• 1 pinch cayenne pepper , or to taste
• 1 can oil-packed tuna , 7 ounce
• 0.25 cups chopped fresh flat-leaf parsley
• 1 package spaghetti , 12 ounce
• 1 tablespoon extra-virgin olive oil , or to taste
• 0.25 cups freshly grated Parmigiano-Reggiano cheese , or to taste
• 1 tablespoon chopped fresh flat-leaf parsley , or to taste

Instructions

1. 1

   Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.

2. 2

   Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.

3. 3

   Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.

4. 4

   Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.

5. 5

   Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.

6. 6

   Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.