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Put a large skillet over a medium flame and heat the oil.
Add the parsley stems garlic and red pepper flakes and sauté until the garlic is golden, about 30 seconds.
Add in the anchovies and sauté until they have broken down.
Add in the olives and capers and onions and cook until the onions have softened, about 5-7 minutes.
Add in the wine and cook until evaporated, about 1 minute.
Add the tuna and tomatoes to the pan and cook while crushing the tomatoes with the back of a wooden spoon.
Bring to a boil and then simmer for 15-20 minutes.
Drop the pasta into generously salted boiling water and cook until Al dente.
Add the pasta to the sauce and toss over high heat for 1-2 minutes.