This is from the Concise Gastronomy of Italy by Anna Del Conte. It serves 4 as a first course.
2 cloves garlic, chopped
6 Tbsp olive oil
a bunch of fresh flat-leaf parsley, chopped
a small piece of dried chili or dried red pepper flakes
4 anchovy fillets, drained and chopped
7 oz canned tuna, yellowfin if possible, in olive oil, drained and flaked
salt and freshly ground pepper
12 oz spaghetti
12 black olives, sliced.
Cook the spaghetti.
Meanwhile put the garlic, parsley, chili, and olive oil in a large skillet and sauté gently for about a minute. Add the anchovies and tuna and cook for 10 minutes. Add salt to taste and plenty of freshly ground pepper.
Drain the spaghetti when very al dente and turn it quickly into the skillet. Stir-fry for a minute or so, mixing constantly to coat the pasta with the sauce. Scatter the olives. Serve at once.
We enjoyed it with a sprinkling of grated pecorino romano.
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