Pasta Puttanesca

300g Spaghetti
2 Tbls Extra Virgin Olive Oil
1/2-1 tsp Crushed red pepper
4 Cloves garlic, minced
20g Anchovy Filets, minced
80g Kalamata Olives, halved
80g Castelvetrano Olives, pitted/halved
20g Capers
Zest & Juice of 1 Lemon
100g Cherry Tomatoes, halved
400g Canned diced tomatoes
120ml White wine
Handful Fresh Basil
100ml Pasta water