Kimchi pasta puttanesca

Ingredients

• 4 tbsp extra virgin olive oil
• 500g cherry tomatoes
• 1 white onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 6 tinned anchovy fillets in oil
• 1 tsp dried red chilli flakes
• 2 tbsp pitted olives (Italian black olives or whatever you prefer)
• 2 tbsp capers, drained
• 300g roughly-cut kimchi, plus 1 tbsp brine
• 1 tbsp white wine vinegar
• pinch of caster sugar
• 100g tinned tuna in spring water, drained
• 300-400g spaghetti
• TO SERVE (OPTIONAL)
• handful of parsley, roughly chopped
• lemon juice, to taste