Spaghetti sauce

Flake the tuna and set aside. Rinse the anchovies, pat dry and crush. Heat the oil and sauté the chilli and garlic briefly.
Add the crushed anchovies and stir.
Add the tomatoes and parsley. Season with salt, cover the pan and simmer over medium heat for 10 to 15 minutes.

Meanwhile, cook the spaghetti in a large pan of salted, boiling water until al dente.

Stir the tuna and capers into the sauce and add a little water to dilute if necessary. Cover and simmer for about 5 minutes.

Drain the spaghetti and immediately stir in the hot sauce.
Garnish with fresh basil or origanum and drizzle with a little olive oil before serving.