Wash the tuna, cut into slices. Boil up the stock with lemon juice, add the fish and let it simmer at low heat for about 5 minutes. Wash the rosemary and thyme, shake dry. Pluck off the needles or leaves and chop finely, except for a little rosemary for garnishing. Chop anchovy fillets finely. Peel garlic and chop finely. Wash the tomatoes and grate them on a coarse kitchen grater. Throw away the stalk with the tomato skin
Finely crumble white bread in the universal chopper. Wash basil and oregano and dab dry. Pluck off leaves and chop, except for some basil for garnishing. Puree finely with 4 tablespoons of oil. Cook pasta in boiling salted water according to package instructions. Heat 2 tablespoons of oil. Fry garlic, rosemary and thyme in it. Add tomatoes and anchovies, season with salt, pepper and sugar. Simmer open for about 10 minutes.
Heat 2 tablespoons of oil in a frying pan. Fry bread crumbs in it until golden brown. Remove from the heat and allow to cool slightly. Finely crumble the peperoncino and mix in the pecorino. Remove fish from the stock and dice finely. Mix into the tomato sauce and season again. Drain the pasta and mix with the sauce. Arrange on plates and sprinkle with herb oil. Sprinkle with breadcrumb mixture and garnish with set aside herbs. Serve immediately