1. Preheat oven to 160°C.
  2. Place cherry tomatoes onto two baking paper lined oven trays, drizzle with oil from the anchovy jar or tin, season with salt and pepper and sprinkle over the oregano.
  3. Roast for 10 minutes or until they just begin to collapse. Keep tomatoes on the vine warm in the cooling oven to use as garnish.
  4. Heat a large frypan over medium to high heat, add oil from tinned tuna, garlic and anchovies and sauté until fragrant.
  5. Add tomatoes, tuna and olives and cook until warmed through.
  6. Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions.
  7. Add pasta to the tuna sauce and stir to combine.
  8. Transfer the pasta to a serving plate and garnish with cherry tomatoes, chilli and basil leaves.
  9. Serve and enjoy with family and friends!