Cook the spaghetti in a large pot of boiling salted water for about 8 minutes, until al dente - tender but still firm to the bite.
Meanwhile,heat the olive oil in a frying pan, add the garlic and fry over a gentle heat for 3 minutes. Add the anchovy fillets and cook very gently until almost melting. Increase the heat and add the tuna. Toss for a few minutes, then add the white wine and let it bubble for a few minutes to allow the alcohol to evaporate. Stir in the capers and tomatoes.
Drain the pasta, reserving 2-3 tablespoons of the cooking water. Toss the spaghetti with the sauce, mix in the basil leaves and extra virgin olive oil and season to taste. Add a little of the cooking water if the pasta seems to dry, then serve. In Italy you wouldn't put cheese on a pasta with any sort of seafood, even canned tuna.
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 113 (21%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 21.5mg||7 %|
|Sodium 767.4mg||26 %|
|Potassium 618.3mg||16 %|
|Total Carbohydrate 71g||21 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 66.2g|
|Protein 34.7g||50 %|
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Calories per serving: 543
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