Thinly slice garlic, small dice onion and chop anchovies.

Cook pasta according to package instructions.

Meanwhile, heat up a large nonstick skillet over medium heat. Add onion, garlic and anchovies (along with the oil in the can). Cook until fragrant and anchovies dissolve.

Stir in tomato passata and chili flakes and bring the sauce to a simmer.

Stir in drained tuna, taking care not to break up the chunks too much. Taste and season with more salt if necessary.

Drain pasta and add to the tomato sauce. Stir until well coated. Remove from heat.

Garnish with fresh basil and serve. Top with grated pecorino cheese if desired. Enjoy!