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1
Heat 4 tablespoons of the EVOO in a small pan over medium-low heat with the anchovies, if using.
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2
Melt the anchovies into the oil until they dissolve, then add 4 cloves of the garlic and stir for 2 minutes.
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3
Add the bread crumbs and cook, stirring, until deeply golden in color.
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4
Stir in the lemon zest, the parsley, and the red pepper flakes.
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5
Turn off the heat and transfer the gremolata bread crumbs to a bowl.
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6
Bring a large pot of water to a boil for the pasta.
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7
When the water boils, season with salt, add the pasta, and cook to al dente.
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8
Heads up: You will need to reserve a ladle of the pasta cooking water before draining.
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9
Heat a large skillet over medium heat with the remaining 2 tablespoons of EVOO.
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10
Add the celery, onions, and the remaining 2 cloves of garlic to the pan and cook until just tender, about 5 minutes.
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11
Add the white beans and rosemary and heat through for 2 to 3 minutes more.
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12
Add the wine, tuna, and tomato, if using.
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13
Stir for 2 minutes and then turn off the heat.
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14
Add the reserved ladle of starchy cooking water to the skillet along with the drained pasta, then toss to combine.
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15
Serve in shallow bowls with lots of gremolata bread crumbs and a drizzle of oil on top.
