Smash, peel and coarsely chop 8 medium cloves of garlic

Drain 1/2 cup of capers, coarsely chop and set aside

Drain 3/4 cup pitted black olives, slice in half and set aside

Roughly chop 2 tbsp fresh oregano or measure 1 tbsp dry oregano, and set aside

Roughly chop 2 tbsp fresh Italian parsley and set aside

Open a 2 oz tin anchovy fillets

Open a 28 oz can of whole peeled tomatoes, and crush the tomatoes by hand.

Open 2 (5-ounce; 140g) cans oil-packed tuna

Set aside 1 lb spaghetti, linguine, or other long pasta

Set aside red pepper flakes

Set aside olive oil

Grate 2 ounces (30g) Pecorino Romano or Parmesan cheese

Fill a pasta pot with about 4 quarts of water and add 2 tablespoons of salt.

Heat the skillet over medium-low heat.

Add 6 tablespoons of olive oil and allow to warm for about one minute.

Add the anchovies and the oil they are packed in.

Add red pepper flakes and sauté for about two minutes until the anchovies start to melt into the oil.

Add the garlic and stir until it is lightly golden, about two minutes.

Add half of the black olives and half of the capers, stir, and cook for about two minutes.

Add the San Marzano tomatoes and the oregano to the pot and stir well.

Bring the sauce to a simmer.

Partially cover the sauce with a lid and let it cook down for about 35 minutes until reduced and thickened. Stir often.

Remove the sauce from flame and adjust seasonings to your taste with the sea salt.

Meanwhile, cook the pasta until it is 3 minutes short of its full cooking time.

While the pasta is cooking, add the remaining olives, the remaining capers, the herbs and the tuna to the sauce.

Stir to break up the tuna.

When the pasta is 3 minutes short of its full cooking time, drain it and add it to the sauce.

Add about a half a cup of the pasta water to the pasta and finish cooking in the sauce.

When the pasta is al dente, remove the pasta from the heat and stir in the cheese.

Serve hot with grating cheese.