Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain, return to the pan and keep warm. Heat a non-stick frying pan over medium heat. Add oil and capers and cook for 30 seconds. Add garlic and chilli and cook for a further 1 minute. Add caper mixture to pasta with tuna and ricotta and toss until well combined. Top with basil leaves to serve. Serves 4.