Pasta Con Tonno - Pasta with tuna

Heat the oil in a 10-inch (25-cm) skillet and add the garlic. Fry on medium-low heat until golden, then remove the skillet from the heat. Add the hot red pepper flakes and stir instantly to keep them from burning. (If burned, they become very bitter.) With the pan still off the fire, add the anchovy paste and stir to dissolve with a wooden spoon.
Return the skillet to the heat and add the tomatoes and 1 teaspoon salt. Mix and simmer on medium heat for 15 to 20 minutes.
Add the tuna, breaking it up with the spoon. Add 3 tablespoons of the parsley and cook for 10 minutes more.
If the sauce becomes too thick and a couple tablespoons of water and a drizzle of extra virgin olive oil.
Bring 6 quarts (5 1/2 L) water and 1 1/2 tablespoons coarse salt to a boil. Boil the pasta until al dente. Add 1 cup of cold water to stop the cooking process, then drain the pasta. Add pasta to tuna sauce and mix well to coat.Serve on a warm platter , garnished with remaining parsley.