Heat olive oil in a large skillet on medium.
Add the garlic and reduce heat to low. Toast until golden brown.
Add the chile flakes and anchovies, stirring vigorously until fragrant.
Add the capers, olives, canned tomatoes, salt, sugar and black pepper.
Bring to a boil and lower heat to maintain a simmer.
Add the herbs and cook on low for 30 minutes to an hour for flavor development. Season with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil.
To serve, divide the spaghetti between bowls. Top with tuna and puttanesca sauce. Sprinkle with breadcrumbs and parmesan. trid