Spaghetti with Tuna, Tomatoes, Capers and Basil

Name: Spaghetti with Tuna, Tomatoes, Capers and Basil
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)

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Servings: 6

Author : Janet Fletcher

recipes anchovy capers

Spaghetti with Tuna, Tomatoes, Capers and Basil

Ingredients

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2 pounds tomatoes, halved, seeded, very thinly sliced2 6-ounce cans solid white tuna packed in oil, drained, separated into chunks1/2 cup extra-virgin olive oil4 anchovy fillets, minced2 small garlic cloves, minced1/4 cup chopped drained capers1 1/4 pounds spaghetti2 cups coarsely chopped fresh basil (from 3 large bunches)

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Instructions

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Step 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.

Step 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.