If you can find Italian tuna packed in olive oil for this pasta dish, it's worth the splurge!
Bring a large pot of water to a boil for the pasta.
In a large skillet, heat the olive oil, four turns of the pan, over medium-high. Add the anchovies. Cook, stirring often, until they melt into the oil, about 3 minutes. Reduce heat to medium-low. Add the garlic and chili paste. Cook, swirling the pan often, until aromatic, 1 to 2 minutes more. Add the vermouth. Cook until the liquid is slightly reduced, about 1 minute. Add the tomatoes, olives, capers, and basil. Cook, stirring often, until the tomatoes begin to slump a bit, 5 to 6 minutes. Transfer the sauce to a bowl.
Salt the boiling water and add the pasta. Cook until al dente. Reserve about 1/2 cup of the cooking water, then drain the pasta. Add the pasta and cooking water to the sauce. Toss in the arugula, tuna, celery, parsley, onion, and lemon juice; season. Drizzle with EVOO to taste.