1. Note: To slice the basil, layer 6-8 leaves on top of each other, roll tight and slice.
  2. Cook pasta as per the packet instructions, stirring occasionally until al dente.
  3. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Don’t over cook the garlic otherwise it will become bitter.
  4. Add anchovies (if using) and chilli flakes and cook for 30 seconds more. Add tomatoes, reduce heat to medium and cook for 8 minutes, stirring occasionally.
  5. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more.
  6. To serve divide the Fettuccine evenly among 4 plates, top with sauce and garnish with basil. Serve hot.