Bring a pot of salted water to a boil. In a large skillet over low-medium heat, empty the jar of sun-dried tomatoes (including the olive oil). Add the garlic, dried oregano, and a pinch of salt, stirring occasionally until the garlic is fragrant and lightly browned, and the tomatoes have softened.
With a clean pair of hands, break apart the tuna into small pieces and add it to the skillet with some additional salt and pepper.
Place a large metal strainer in the sink and pour the canned cannellini beans in, giving them a quick rinse before adding the artichoke hearts, Kalamata olives, and capers to the same strainer and draining off the excess liquid (no need to rinse again). Add to the skillet with additional olive oil, mixing everything together thoroughly. Let simmer over low-medium heat.
Cook the pasta, stirring occasionally until tender, but not overcooked. Reserve 2 cups of the pasta water before draining and add the water to the skillet, setting the pasta aside.
Add the frozen spinach to the skillet and increase the heat to medium-high until the spinach thaws and the mixture becomes saucy and reduces slightly, about 10 minutes. Season to taste with additional salt/pepper if needed and add a big pinch of red pepper flakes.
Add the cooked pasta to the skillet gently tossing with tongs adjusting the seasoning as needed. Garnish with grated parmesan and fresh herbs, and enjoy!

Pasta Puttanesca

Everything Salmon with Cucumber Salad