Step 1: Gather Ingredients
Collect all ingredients, including canned tuna, garlic, diced tomatoes or marinara sauce, olive oil, and fresh herbs. Prepare any substitutions according to dietary preferences beforehand.

Step 2: Sauté Garlic
Heat 3 tablespoons of olive oil in a skillet over medium heat. Add thinly sliced garlic and sauté for 1-2 minutes until fragrant and golden, being careful not to burn the garlic. For a milder flavor, garlic powder can be used.

Step 3: Add Anchovies and Capers
Add 4 anchovies to the skillet and crush them with the back of a spoon until they dissolve in the oil, enriching the sauce’s umami character. Stir in chopped capers and crushed red pepper flakes; cook briefly to blend flavors.

Step 4: Mix in Tomato Base
Pour in 2 to 3 cups of marinara sauce or passata, stirring to combine. Add reserved pasta cooking water gradually to reach a saucy but not watery consistency. Allow the sauce to simmer gently, thickening slightly.

Step 5: Incorporate Tuna
Remove the pan from heat and carefully fold in the drained tuna along with its olive oil. This step helps maintain chunky texture and prevent the tuna from breaking down too much.

Step 6: Season and Refresh
Add freshly chopped parsley and optional lemon zest or juice for brightness. Season with salt and freshly ground black pepper to taste.

Step 7: Cook Pasta and Combine
Meanwhile, cook your preferred pasta shape (spaghetti, linguine, penne, rigatoni, etc.) in salted boiling water until al dente. Reserve one cup of pasta water before draining.
Toss the pasta into the tuna sauce, stirring gently to coat every strand or piece evenly. Allow the pasta to finish cooking in the sauce for 1 to 2 minutes.

Step 8: Serve
Serve immediately, garnished with extra fresh herbs or a drizzle of olive oil. Accompany with a fresh salad or crusty bread for a complete meal.