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To begin, place the oil reserved from the anchovies in a large pan and place over a medium heat. Once hot, cook the garlic and chilli in the oil for 2 minutes
Add the olives, capers, cherry tomatoes, anchovies and white wine to the pan, stir well and cook for 5–6 minutes
After this time, stir in the tinned tomatoes and bring to the boil. Simmer for approximately 10 minutes
Taste the sauce to check the seasoning, then stir in more chilli, the balsamic vinegar, and salt and pepper if required
Cook the spaghetti according to packet instructions. Once cooked, drain the spaghetti, reserving a ladleful of the pasta water
Add the pasta water to the sauce to loosen it slightly, then stir in the lemon zest, lemon juice and basil. Stir in the spaghetti so everything is coated in the sauce
Serve immediately, either on 1 serving platter or on 2 plates