Anchovies contain lots of iron, which helps with the transportation of oxygen throughout the body.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li> Kosher salt</li>
<li>1 tbsp olive oil</li>
<li>4 oz cherry tomatoes, halved</li>
<li>2 tbsp capers</li>
<li>8 pitted green olives, quartered</li>
<li>2 garlic cloves, diced</li>
<li>4 anchovy fillets, minced</li>
<li>1 can tuna in olive oil</li>
<li>6 oz spaghetti</li>
<li> Black pepper </li>
<li> Shredded pecorino cheese (optional) </li>
<li> Extra-virgin olive oil</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Boil a pot of salted water.</li>
<li>Coat sauté pan with olive oil on low heat. Add tomatoes, capers, olives, garlic, ancho- vies, and tuna. Simmer, stirring occasionally, until anchovies melt into sauce.</li>
<li>Cook pasta 1 minute less than box instructions. Drain pasta, reserving about 1⁄2 cup of the pasta water. Put pasta back in pot on low; add 2 tbsp pasta water and sauce and stir to coat, adding more pasta water if needed for desired consistency.</li>
<li>To serve, season with salt and pepper and sprinkle on pecorino (if using); drizzle with extra-virgin olive oil.</li>
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