Chef John's Spaghetti al Tonno

Recipe View In a large saucepan, heat olive oil over medium heat. Add the anchovy and capers, cooking until the anchovy dissolves into the oil, about 2 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Recipe View Pour in the white wine, oregano, and red pepper flakes. Increase heat to high and cook until the wine reduces, leaving about 3 tablespoons of liquid, 2 to 4 minutes.

Recipe View Stir in the crushed tomatoes, bring to a simmer, and season with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until the sauce slightly thickens, about 10 minutes.

Recipe View Add the drained tuna and 1/4 cup parsley, breaking the tuna into smaller pieces with a wooden spoon as you stir. Reduce heat to medium-low and simmer for about 10 minutes, allowing the flavors to meld.

Recipe View Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions, until al dente, about 9 to 11 minutes. Drain, reserving about 1/2 cup of pasta water.

Recipe View Transfer the drained spaghetti to the saucepan with the tomato sauce. Toss to coat, adding a splash of pasta water if needed to create a silky sauce. Cover and let sit for about 3 minutes to allow the pasta to fully absorb the flavors.

Recipe View Serve immediately, drizzled with extra-virgin olive oil, and sprinkled with freshly grated Parmigiano-Reggiano cheese and chopped parsley.