First heat up 1 tbsp olive oil in a medium saucepan over a medium-high flame. Add the cherry tomatoes and saute until soft. Season with salt and pepper and set aside.
Mix the minced shallot, garlic, capers and red pepper flakes in a small bowl with 1 tbsp olive oil so they don’t stick together.
Place the drained anchovy fillets in the food processor and blitz until smooth. Measure 4 tbsp of this mixture and set aside.
Add the pasta to 3 ½ cups of boiling, salted water and cook until al dente.
Meanwhile, heat up 1 tbsp olive oil in a skillet over a medium flame. Add the shallot mixture and cook for about 5 minutes or until just golden, stirring occasionally to prevent it from browning.
Add the minced tomatoes to the skillet and season with salt and pepper. Cook until the tomatoes break down into a chunky sauce, stirring occasionally, about 5-7 minutes.
Mix in the anchovy sauce, olive oil, basil, vinegar and a pinch of sugar. Season with salt and pepper to taste.
Stir in the cooked pasta and check the taste. Add more pepper if necessary.
Mix the tuna in and cook for about 5 minutes over low heat, stirring occasionally until the pasta is cooked.
Mix in the anchovy brine using 1-2 tbsp. Add more brine if desired.
Serving Suggestions: Serve pasta with freshly grated parmesan cheese and lemon zest.