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Spaghetti with Tuna, Tomatoes, Capers, and Basil
Spaghetti with Tuna, Tomatoes, Capers, and Basil
(Spaghetti con Tonno, Pomodori, Capperi e Basilico)
 
 
Ingredients:

2 lbs tomatoes, halved, seeded, very thinly sliced
Two 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 and 1/4 lbs spaghetti
2 cups coarsely chopped fresh basil (from 3 large bunches) 

Directions:

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 'al dente', 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. Makes 6 servings.

That's it!
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