1. ring pasta water to a boil: Bring 4L of salted water to a boil (add 1 Tbsp salt for every 2L of water).
2. While the water is heating, prep the ingredients and start the sauce.
3. Sauté shallots, garlic, red pepper flakes: Heat 3 Tbsp of olive oil in a large sauté pan on medium heat. Once the oil is hot, add the chopped shallots, minced garlic, and red pepper flakes at the same time to the pan. Let cook for about 30 seconds.
4. Add drained canned tuna: Drain the canned tuna and add it to the pan. If you are using tuna packed in water and not olive oil, add 2 or 3 more Tbsp of olive oil to the pan. Break up any chunks of tuna with a fork or wooden spoon. Let simmer for a minute.
5. Add tomatoes, olives, capers, salt, pepper: Stir in the crushed tomatoes, olives, capers, salt, and pepper. Bring to a simmer and reduce heat to the lowest setting to gently cook while you cook the pasta.
6. Cook pasta: Add dry pasta to the pot of boiling salted water. Cook uncovered at a vigorous full boil until al dente—cooked, but still a little firm to the bite, about 13-14 minutes. Before draining, remove a cup of the pasta water and set aside.
7. Stir cooked pasta into sauce: Drain the pasta and stir into the sauce. Toss with grated Parmesan and chopped fresh parsley. If the pasta seems a little dry after a few minutes, add back in some of the reserved pasta water.

Recipe sources [1]