This is a different pasta souce. You will not ladle this onto your pasta. When you sample it while cooking, you will agree it is too herby, too salty, too spicy, too rich, too fishy. It is capricious.
It is a sauce for mixing with pasta, to leave a comparatively dry mix. Here is my rough recipe:
1. Put your pasta on. It needs to go into boiling water, with a little oil added to stop it sticking. Do not add salt - this is an unnecessary addition favoured by chefs who oversalt everything. Use any shape, but it works really well with twists or spirals. Use a 500g bag.
2. Chop an onion and soften it in oil.
3. Add lots of garlic.
4. Add a small tin of anchovies in oil, cut up, oil and all.
5. Add a good dash of chilli flakes.
6. Add a good shake of dried basil.
7. Add a really big squirt of tomato puree.
8. Add a tin of chopped tomatoes.
9. Add a teaspoon of sugar, and a big grinding of black pepper.
10. Add a handful of green pitted olives (I usually leave them whole).
11. Add a couple of teaspoons of capers.
12. Add a can of tuna fish (drained).
13. Cook until the pasta is done. Drain the pasta, but keep a good slosh of the the water.
14. Mix the pasta in. Add a bit of the water to slacken it slightly.
15. Eat. Sprinkle with grated parmesan cheese.