Place a large pan of water onto the stove and bring to the boil (or use the kettle to save time). Season the water once boiling and add the pasta. Cook for 11 minutes until al dente or according to packet instructions.

Place a large frying pan onto the stove and add the olive oil, the sliced garlic and chopped anchovies. Cook for 10-15 seconds before adding the tomato passata the balsamic vinegar, drained tuna, sugar, the chilli flakes and the capers (if using). Bring the sauce to a simmer, breaking up the tuna with a wooden spoon. Season with salt and lots of black pepper. Once simmering, turn down the heat and add half of the torn basil leaves. Leave to simmer while the pasta cooks.

Drain the pasta once cooked to your liking and stir it through the tuna sauce. Mix well before serving with a few more basil leaves and a lot of your favourite Italian-style hard cheese.