Preheat a 10" to 12" (28cm to 30cm) skillet at medium-high heat.

Add garlic and chili pepper to the skillet as well as a pinch of salt and a few grinds of black pepper. Stir and continue to cook for about a minute until fragrant.

Add tuna to the skillet and stir a few times until incorporated. Cook the mixture until a noticeable layer of fond appears on the bottom of the pan.

Add white wine to the skillet, scraping up the brown bits at the bottom of the pan. Cook until almost all the liquid is gone.

On a separate burner, add dry pasta to a pot of well-salted boiling water. Cook until al dente. (See pasta box for cook time.)

Add tomatoes and capers to the skillet. (The capers are optional. If you skip the capers, add a pinch of salt instead.) Once the tomatoes are soft, reduce heat to low before adding half of the parsley.

Turn down heat on the skillet while the pasta cooks.

Four minutes before the pasta is ready, turn the sauce heat to high and add 2 to 4 ladles of starchy pasta water to the skillet. Gently stir and let simmer until a viscous sauce forms. You should be able to see the bottom of the pan when you stir with a wooden spoon. Turn heat down to low.

Drain pasta in a colander and immediately add to the skillet. Cook over low heat for 30 to 60 seconds until the sauce incorporates with the pasta.

Pour into a bowl and gently stir. Sprinkle bread crumbs and remaining parsley over the pasta.