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Ingredients
  • 6 anchovies in olive oil, drained and finely chopped, plus 1tbsp oil from the tin
  • 3 large garlic cloves, crushed
  • ½ tsp. dried chilli flakes
  • 2 x 400g tins plum tomatoes
  • 900 ml hot vegetable stock
  • 350 g bucatini, linguine or spaghetti
  • 125 g tinned tuna or sardines, drained weight
  • Handful black olives, halved and stoned
  • 2 ½ tbsp. nonpareilles capers
  • Handful small basil leaves, to serve
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