Put the pot of salted water on to boil in back for the spaghetti.
Flavor a tablespoon or two of oil in medium-low heat with the garlic, remove garlic
After crushing or loosely dicing the tomatoes add half into the pan, salt and pepper, raise heat to medium
Cook for about 4-5 minutes
Add the rest of the tomatoes and fish powder, cook for 2-3 minutes
Add the anchovy and diced capers, about a tablespoon full, mix and break the fish up into the sauce once it's heated a bit.
Add the wine, stir and let evaporate about a minute (raising the heat 30 seconds or so)
Add the hot pepper, diced fresh or a pinch of powder. Now check for salt and adjust
Add the canned tuna ventresca.
Stir, then turn off the heat after a minute or so and immediately add a few leaves, 6-7, of loosely shredded basil
Once the pasta is ready al dente, drain and transfer into the sauce pan
Toss well, then add the lemon rind freshly grated and a finish off with a dash or two of fresh olive oil.
Of course, feel free to change ingredients or kick it up a notch to taste: parsley instead of basil, comfit the tomatoes, etc.
Plate and serve with a good chilled white