Spaghetti with tuna and mozzarella

Ingredients
160 g Riso Scotti Rice Spaghetti 
1 tablespoon of olive oil
100 g chopped tomatoes, from the can
1 teaspoon of sugar
25 fillets of anchovies, well drained and chopped
2 tablespoons of white wine
100 g tuna in oil, well drained
8 black olives, without seeds, cut into round pieces
70 g mozzarella cheese, drained and diced
Salt
Black pepper, freshly ground
Fresh basil leaves, for garnishing

Instructions
Boil the pasta according to the instructions on the pack, in lots of salted water. Drain them well and separate into individual pre-heated bowls.
During this time, heat the oil in a pan. Add the tomatoes, sugar and pepper and stir well for 2 minutes. Add the wine, tuna and olives and stir for another 2 minutes.
Add the mozzarella and stir for 1 minute. Taste it and add as much salt and pepper as needed.
Pour the sauce on top of the pasta, sprinkle some fresh basil and serve.

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