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["Instructions and insurrections:", "Cover the bottom of your 12"" skillet with olive oil and bring up to a shimmer, meanwhile chop up the anchovies", "To the pan add the garlic, just to color, without letting the pan get too hot; add the anchovies and stir with a wooden spoon until they just melt", "Add the tomatoes and stir until everything just begins to simmer", "After about 10 minutes of simmering add the olives and the drained capers and at this point get your pasta water boiling", "After another 5 minutes or so, add the tinned tuna (be sure to remove it from the can first) and drizzle in any residual oil. Stir well and season with salt and pepper and continue to simmer", "If your pasta water is now boiling, hit it with some salt and then cook the pasta until just al dente. Now drain the pasta using your preferred method and transfer it to the sauce, not vice versa. Cook for under a minute more. Now would be the time to add some basil chiffonade if you happen to have any.", "Note to cook: there is no reason to over embellish this dish. Go ahead and tweak it if you like. I did, many times. The key is that the tuna and tomato should sing in harmony with the capers and olives in the chorus and the anchovy as the deep, barely audible bass sound. This is so damn easy but so damn good. If you reach for a cheese grater you will be arrested. By all means look up the Marcela Hazan recipe with the caveat that ours is quite different, but it's what launched me down this twenty year road."]
