Heat two tablespoons of olive oil in a pan and add chopped garlic and 2 fillets of anchovies, cook at very low heat for some minutes. The anchovies should dissolve and the garlic doesn’t have to get brown.

Cook the pasta very al dente (3 minutes less than the suggested cooking time) and pour it into the warm sauce.
Add the tuna, the juice of ½ lemon, the basil leaves and sautè at medium-high heat for 3 minutes, adding some cooking water if needed, to keep the sauce creamy.

Serve with freshly ground black pepper, add a decadent fillet of anchovy on top.