• Bring a 20cm or 8" saucepan of water to a boil and season with 1½ teaspoons of salt, and cook as per packet instructions. This should've 10-12 minutes.
• Heat a 12" or 30cm frying pan over a medium-high heat, and when it is hot, add the olive oil. Dry the capers on some kitchen paper and then fry them in the olive oil for 2 minutes, tossing regularly.
• Add the breadcrumbs to the capers and cook until golden, then transfer to kitchen paper to absorb any excess oil.
• Drain the tuna.
• Drain the pasta, reserving around 75ml (⅓ Cup) of the cooking liquid.
• Add the pasta to the pan you cooked the capers and bread crumbs in and return it to a medium heat. Throw in the tuna and pesto and stir everything together, adding as much liquid as is needed to create a nice coating on the fettuccine.
• Serve the pasta, then top it with the fried bread crumbs and capers, along with some fresh shredded basil.

Instructions for homemade Basil Pesto:

• Toast the pine nuts in a small dry frying pan.
• Transfer to a mini blender or pestle and mortar and add the remaining ingredients, and blitz until an appropriate texture is achieved.
• I like to transfer my pesto to a pestle and mortar and pound it for a minute or two to get the oils from the basil and pine nuts flowing. This is optional!