Osteria Mamma's 'Midnight Spaghetti' Recipe - Los Angeles Times

Ingredients

• 1 pound dried spaghetti
• 1 cup basil
• 1 cup parsley
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 anchovy filets, rinsed
• 28 ounces whole canned tomatoes
• 2 cans of tuna packed in olive oil, roughly 6 ounces
• Salt, to taste
• Grated Parmesan to finish
• Ground black pepper, to taste