Place a large pot of salted water over high heat and bring to a boil. Add the spaghetti and cook to al dente.
While the water is coming to a boil, place a medium skillet over medium heat with 3 tablespoons of EVOO. Add the chopped garlic and anchovy paste, cook for a minute, then stir in the breadcrumbs and toast until deep golden brown. Stir in parsley and remove from heat.
Pre-heat a large skillet over medium heat with the remaining 2 tablespoons of EVOO and add the onion and red pepper flakes. Cook until the onion is tender, 5 minutes. Add the tuna and flake, combining it with the onion. Add the tomatoes to the tuna and crush them with a potato masher. Let the tuna tomato mixture cook for about 5-6 minutes and season with salt and pepper.
Toss the pasta with tuna sauce. Sprinkle with the seasoned breadcrumb mixture for extra texture and great flavor.
Posted by YS
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