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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spaghetti with Tuna, Tomatoes, Capers and Basil Recipe

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This recipe for Spaghetti with Tuna, Tomatoes, Capers and Basil is from Monica's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. tomatoes, halved, seeded, very thinly sliced
2 6-oz. cans solid white tuna packed in oil, drained, separated into chunks
1/2 C. extra-virgin olive oil
4 anchovy fillets, minced
2 small garlic cloves, minced
1/4 C. chopped drained capers

1 1/4 lbs. spaghetti
2 C. coarsely chopped fresh basil (from 3 large bunches)
Directions:
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 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.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Serve this with crusty bread and a glass of Italian rose (called rosato) or Pinot Grigio.

 

 

 

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