1. Cook the spaghetti in a large pot of boiling salted water until al dente. 2. Meanwhile, heat the olive oil in a frying pan, add the garlic and fry over a low heat for about three minutes. 3. Add the anchovy fillets and cook very gently, then increase the heat and add the tuna. 4. Toss for a few minutes, then add the white wine, letting it bubble for a couple minutes. 5. Stir in the capers and tomatoes. 6. Drain the pasta, reserving 2-3 tablespoons of the cooking water. 7. Toss the spaghetti with the sauce, mix in the basil and olive oil. 8. Add a little cooking water if the pasta seems too dry, then serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
