Chef John's Spaghetti al Tonno

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.

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.

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.

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.

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.

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.