Penne with Tuna, Cherry Tomatoes and Olives

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14 ounces penne pasta

1/2 cup extra-virgin olive oil, divided

1 1/4 pounds tuna steak, diced

2 cloves garlic, very thinly sliced

2 long red chiles, seeded and finely chopped

4 anchovies, chopped

2 pints cherry tomatoes

1 large handful small black olives, preferably Nicoise

1 handful basil leaves, torn

Sea salt and freshly cracked black pepper