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1
Lift a few chunks of tuna from the oil and hold them over a bowl (dont wipe or drain themdrips of oil are fine).
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2
With your fingers, break the chunks into flaky bits, 3/4 inch wide or so, to get 4 cups total.
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3
Meanwhile, bring a pot of salted water to a boil, and start cooking your pasta shortly after youve started the sauce.
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4
Pour 1/3 cup of the marinating oil into a 14-inch skillet, scatter in the onion, and set over medium-high heat.
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5
Sprinkle with 1/4 teaspoon salt, and cook, stirring, for 1 1/2 minutes or so, until the onion is sizzling.
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6
Clear one side of the skillet and drop in the capers, more or less according to taste, and stir to toast them in the hot spot for 1 1/2 minutes, then stir and cook with the onion for another minute.
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7
Drop in the flaked tuna and cook, still over medium-high heat, for 2 minutes, stirring occasionally.
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8
Sprinkle on another 1/4 teaspoon salt and the oregano.
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9
Let the tuna caramelize lightly but not darken.
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10
(If the pan seems very dry, add another tablespoon or two of oil.)
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11
Drop peperoncino, to taste, into a hot spot, and toast for a minute, then stir in with the other ingredients.
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12
Pour the crushed tomatoes and juices into the pan; slosh the tomato container with a cup or so of boiling pasta water and pour that in too.
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13
Now stir in 2 more tablespoons of tuna-marinating oil, and bring the sauce to an active bubbling boil.
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14
Cook for 10 minutes or more, at the same time as the pasta.
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15
Lift the pasta from the pot while it is still slightly undercooked, and drop it into the skillet of simmering sauce.
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16
Toss and cook pasta and sauce together until the pasta is fully cooked and the sauce coats it well and is not soupy.
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17
Remove from the heat, and toss pasta with the parsley; drizzle over another tablespoon or two of tuna-marinating oil, and toss again.
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18
Serve immediately in warm bowls.
