Serves 4 as entrée, 6 as first course
3 garlic cloves
3 anchovy filets 
2 tablespoons extra virgin olive oil , plus more to garnish the dish
1/4 teaspoon red pepper flakes
1 28-oz can of whole peeled tomatoes 
1/2 cup Italian black olives  (or Kalamata)
3 tablespoons capers in salt,  rinsed with water
1 tablespoon tomato paste
Sea salt  and freshly cracked pepper
1 large can of tuna packed in olive oil
Fresh basil and Italian parsley, chopped
1 lb pasta  (penne, maccheroncini, farfalle)
Purée tomatoes in a blender.
Mince the garlic and anchovy together until they form a chunky paste. Heat olive oil over medium heat in a heavy-bottomed medium-size saucepan. Add the red pepper flakes and the garlic-anchovy paste. Cook 1-2 minutes.
Add the tomatoes, olives, capers, and tomato paste. Bring to a boil and then reduce to a low simmer for 20-30 minutes until the color darkens and the flavor intensifies.
Heat water to boil for the pasta. If the tuna is preserved in oil, drain the oil into the pasta water before removing the tuna from the can. Chop the tuna into bite-size pieces.
Taste the tomato sauce for salt and pepper, but it is likely very little or no salt is needed given the salt content of the anchovies, capers, and olives. A few minutes before draining the pasta, add the tuna to the tomato sauce.
When the pasta is al dente, drain it and return to the pot. Pour in tomato sauce and half the basil and parsley and mix. Divide pasta onto plates, garnish with the remaining basil and parsley, and drizzle with high-quality extra virgin olive oil.