Boil 250g of spaghetti in salted water until al dente
Meanwhile, heat 15 ml (extra virgin) olive oil in a wok or large pan
When hot, add half a teaspoon of anchovy paste, three cloves sliced garlic, fry over medium heat
After anchovy paste dissolves, increase heat and add 160g tinned tuna (without the oil from the tin) and 2-3 tbsp of capers. Shake or swirl the pan continuously to mix (stirring can break the tuna)
Pour in half a glass of dry white wine
When the alcohol evaporates, add 200g of sliced tomatoes
Press with fork or spatula while cooking to smush everything up
Add pasta when cooked, stir carefully to mix
Finish with basil and salt and pepper to taste














