Spaghetti Puttanesca (Spaghetti With Capers, Olives, And Anchovies)

Name: Spaghetti Puttanesca (Spaghetti With Capers, Olives, And Anchovies)
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 6 tablespoons (90ml) extra-virgin olive oil, divided; 4 medium cloves garlic, thinly sliced or finely chopped by hand; 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons); Large pinch red pepper flakes; 1/4 cup capers, drained and chopped (about 2 ounces; 60g); 1/4 cup chopped pitted black olives (about 2 ounces; 60g); 1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14-ounce can); One 5-ounce (140g) can oil-packed tuna (optional); Kosher salt; 8 ounces (225g) dried spaghetti; Small handful minced fresh parsley leaves; 1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving; Freshly ground black pepper