Spaghetti Puttanesca Spaghetti With Capers Olives and Anchovies Recipe

Ingredients

• 1/2 pound (225g) dried spaghetti
• Kosher salt
• 6 tablespoons (90ml) extra-virgin olive oil, divided
• 4 medium cloves garlic, thinly sliced or finely chopped by hand (see note above)
• 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped anchovy)
• Large pinch red pepper flakes
• 1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note above)
• 1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note above)
• 1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14 ounce can)
• Small handful minced fresh parsley leaves
• 1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving
• Freshly ground black pepper
• 1 (5-ounce; 140g) can oil-packed tuna (optional)

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