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1
Pour the tomatoes and their juices into a medium heavy saucepan and use a wooden spoon to mash them up a bit.
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2
Add the garlic, 1 teaspoon of the parsley, the olive oil, salt, and red pepper flakes.
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3
Turn the heat on to medium and bring to a simmer.
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4
Decrease the heat to medium-low and cook, stirring occasionally, until the tomatoes have thickened to a sauce consistency, about 20 minutes.
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5
(Reduce the heat to low if necessary to keep the sauce at a gentle simmer.)
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6
Stir in the tuna, anchovies, capers, and the remaining 1 teaspoon of parsley.
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7
Cook until the sauce is heated through and the ingredients have all melded together nicely, another 3 to 5 minutes.
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8
While the sauce is cooking, bring a pot of salted water to a boil.
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9
Add the pasta and stir to separate the noodles.
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10
Cook, according to the manufacturers instructions, until al dente.
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11
Drain the pasta, reserving 1/2 cup of the cooking liquid.
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12
Return the pasta to the pot and spoon some of the sauce over it.
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13
Toss well to thoroughly coat the noodles, adding a splash or two of the reserved cooking liquid if necessary to loosen the sauce.
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14
Transfer the pasta to a bowl, top with additional sauce, and eat.
