Chef John'S Spaghetti Al Tonno

• 2 tablespoons olive oil
• 1 anchovy fillet
• 2 tablespoons capers
• 3 cloves minced garlic
• 1/2 cup dry white wine
• 1/4 teaspoon dried oregano
• 1 pinch red pepper flakes, or to taste
• 3 cups crushed Italian (plum) tomatoes (such as San Marzano)
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 (7 ounce) can oil-packed tuna, drained
• 1/4 cup chopped fresh flat-leaf parsley
• 1 (12 ounce) package spaghetti
• 1 tablespoon extra-virgin olive oil, or to taste
• 1/4 cup freshly grated Parmigiano-Reggiano cheese, or to taste
• 1 tablespoon chopped fresh flat-leaf parsley, or to taste

1. Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
2. Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
3. Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
4. Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
5. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
6. Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.

olive oil, anchovy fillet, capers, garlic, white wine, oregano, red pepper, italian, salt, cayenne pepper, tuna, parsley, extravirgin olive oil, freshly grated parmigianoreggiano cheese, parsley

Taken from www.allrecipes.com/recipe/237065/chef-johns-spaghetti-al-tonno/ (may not work)