Prepare pasta, according to instructions on package, in heavily salted water; drain.
Heat olive oil in a large skillet.
Add a few slices of the garlic, some chopped anchovies, the capers, the olives and crushed fennel seeds.
Cook and stir until the anchovies sizzle, then dissolve, about 2 minutes.
Add can of tuna, canned tomatoes and marinara sauce.
Simmer for about 10 minutes.
Season with salt, pepper and red pepper flakes, to taste.
Feel free to add a squeeze of leman or a drizzle of balsamic vinegar if it needs a kick.
