Spaghetti Puttanesca

Name: Spaghetti Puttanesca
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 6 tablespoons (90ml) extra-virgin olive oil, divided; • 4 medium cloves garlic, thinly sliced or finely chopped by hand (see note); • 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped anchovy); Large pinch crushed red pepper; • 1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note); • 1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note); 1 cup (225g) whole peeled San Marzano tomatoes, roughly broken up by hand (about half a 14 ounce can); One 5-ounce (140g) can tuna in oil (optional); • Kosher salt; • 1/2 pound (225g) dried spaghetti; • Small handful minced fresh italian parsley; 1 ounce (30g) finely grated Pecorino Romano, plus more for serving; Black peppercorns, Freshly ground