¼ cup EVOO
4 anchovies, coarsely chopped
2 small shallots, finely chopped
1 small stalk celery, finely chopped
4 cloves garlic, thinly sliced
1 tbsp. Calabrian chili paste or 1 tsp. chili flakes
½ cup white vermouth or white wine
3 tbsp. capers, drained
¾ cup pitted Castelvetrano olives or other pitted green olives, coarsely chopped
1 lemon, zested and halved
1 lb. spaghetti or chitarra
12 oz. oil-packed Italian tuna, drained
½ cup each packed mint and flat-leaf parsley
Toasted breadcrumbs for topping, optional
Bring a large pot of water to a boil for the pasta.
Heat the EVOO in a large skillet over medium with anchovies; mash with a wooden spoon. Once the anchovies melt into the oil, add the shallots, celery, and garlic; cook, stirring, for 2 minutes. Add about 1/4 cup of water and simmer until it evaporates. Add the chili paste, white vermouth, capers, olives, and zest. Reduce heat to low and cook, stirring occasionally, for 3 minutes.
Salt the water once it's boiling, then add the pasta. Cook 1 minute less than the package directions. Reserve 1/2 cup of pasta cooking water before draining.
Stir tuna into the sauce and heat through. Squeeze in lemon juice and remove from heat. Toss with the pasta, reserved pasta water, and herbs until combined. Top with toasted breadcrumbs and serve.