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
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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