Spaghetti with Tuna, Tomatoes, Capers and Basil

Spaghetti with Tuna, Tomatoes, Capers, and Basil
	2 pounds tomatoes, halved, seeded, very thinly sliced 2 6 oz. cans cans solid white tuna packed in oil, drained, separated into chunks 1/2 cup extra-virgin olive oil 4 anchovy fillets, minced 2 small garlic cloves, minced 1/4 cup chopped drained capers 1 1/4 pounds spaghetti 2 cups coarsely chopped fresh basil, (from 3 large bunches)
Gently mix first 6 ingredients in large bowl. Season tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot. Add tuna-tomato mixture and basil. Toss to combine. Season with salt and pepper. Transfer to bowl and serve.

Spaghetti with Tuna, Tomatoes, Capers, and Basil

2 pounds tomatoes, halved, seeded, very thinly sliced
2 6 oz. cans cans solid white tuna packed in oil, drained, separated into chunks
1/2 cup extra-virgin olive oil
4 anchovy fillets, minced
2 small garlic cloves, minced
1/4 cup chopped drained capers
1 1/4 pounds spaghetti
2 cups coarsely chopped fresh basil, (from 3 large bunches)

Gently mix first 6 ingredients in large bowl. Season tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature.
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot. Add tuna-tomato mixture and basil. Toss to combine. Season with salt and pepper. Transfer to bowl and serve.

Home, About Me, Recipes, Hints & Tips