1. Peel and chop the onion and garlic and sauté them in 2 tablespoons of oil.

2. Mash the anchovy fillets with a fork and add them in.

3. Add the contents of the 2 pots of VeroBella Napoletana sauce as well as the olives and keep warm.

4. Drain and crumble the tuna.

5. Meanwhile, cook the spaghetti in boiling water until 'al dente,' drain, and add remaining oil.

6. Arrange the pasta on plates and garnish with the tuna and sauce.