Spaghetti with Tuna, Tomatoes, Capers, and Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this simple-to-prepare pasta with crusty bread and a glass of Italian rosé (called rosato) or Pinot Grigio. Ingredients:
2 pounds tomatoes, halved, seeded, very thinly sliced |
2 6-ounce 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) |
Directions:
1. 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.
2. 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.
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