Ziti with Tuna Ascoli-Style - Lidia

Ingredients

• Kosher salt for the pasta water
• ¼ cup extra-virgin olive oil
• 3 plump garlic cloves, peeled and sliced
• ½ cup green brine-cured Italian olives, such as Ascolane, Castelvetrano, or Cerignola, pitted and chopped 3 anchovy fillets, chopped (about 1 tablespoon)
• 3 anchovy fillets, chopped (about 1 tablespoon)
• ½ teaspoon peperoncino flakes, or to taste
• 3 cups (one 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
• A 6-ounce can tuna in olive oil, preferably imported from Italy
• 1 pound ziti
• ¼ cup chopped fresh Italian parsley