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1. set the water for the pasta on to boil.
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2. in a saute pan that can later accommodate the pasta, put in enough olive oil to thinly coat the bottom of the pan, and the chopped onion. Put the heat on to a medium flame, and cook until the onion becomes translucent, stirring from time to time.
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3. while the onion is cooking, if the water for the pasta comes to a boil, salt the water (bearing in mind the natural saltiness of the anchovies), and put in the pasta, cooking as directed.
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3. once the onion becomes translucent, add the wine(about 1/4 to 1/3 cup), and cook, stirring fairly often, until the wine has evaporated. Once this has happened, add the chopped anchovies, and cook, mashing the fish with a wooden spoon, until the anchovies dissolve. Add the capers, stir once or twice, then remove from heat. Mix in the drained, flaked tuna, if using. Set aside until pasta is cooked.
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4. once pasta has cooked to a just slightly too-firm consistency, drain, and put the sauce back on the heat, adding to it the parsley, and turn over the contents of the pan, mixing well. Add the pasta to the pan, and toss until sauce is well-distributed. Serve at once.
