Pasta shapes with tomato and tuna sauce

Place the red pepper skin-side up on a baking sheet and grill for 10-15 minutes until the skin is charred. Remove from the baking sheet and place the red pepper in a plastic bag. Cool, remove the skin and cut the pepper into strips. Meanwhile cook the pasta in rapidly boiling, salted water until just tender. Drain.
Soak the anchovy fillets in a little milk to remove some of the salt, drain and chop. Heat the olive oil in a fairly large pan and add the remaining ingredients, along with the red pepper strips and the anchovies. Simmer slowly for about 5 minutes until very hot. Pour the hot sauce over the pasta, mix and serve immediately with the fresh basil leaves, bread and grated Parmesan cheese. Serves 4.