Email to Christine Kossol      

Recipe Categories: christine592's HOME PAGEAPPETIZERS CASSEROLES DESSERTS ETHNIC FISHandSEAFOOD MEATS MUSHROOMS PASTA POTATOES POULTRY RICE SALADandDRESSING SAUCES VEGETABLES

Spaghetti with Tuna, Tomatoes, Capers

Bon Appétit
August 2001

Makes 6 servings.

Serve this simple-to-prepare pasta with crusty bread and a glass of Italian rosé (called rosato) or Pinot Grigio.









List of 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)
  






Instructions



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.