Bring a large covered pot of salted water to a rolling boil.
Meanwhile, in a sauté pan big enough to hold the finished pasta, heat the olive oil, tomato puree and anchovies over medium heat for about 1 minute to let the anchovies dissolve into the sauce. Add the tuna, garlic, capers, oregano, parsley and chili pepper, and cook for about 2 to 3 minutes, stirring occasionally.
Cook the pasta in the boiling water, stirring occasionally, untilal dente, tender yet still firm to the bite.
Transferthe pasta, along with about½ cup of the starchy cooking water, to the sauce and toss over moderately high heat for about 2 minutes, or until the sauce is evenly distributed and the water absorbed.
To serve, dust with grated pecorino or Parmigiano Reggiano cheese and enjoy immediately.
Tomato Options
You can also use: 1 Tbsp of concentrated tomato paste from the tube, canned crushed tomatoes, or 1 medium fresh tomato, chopped
Recommended Pasta
short: rigatoni, penne or fusilli; long: spaghetti or bucatini