"Those who forget the pasta are condemned to reheat it."--Unknown

Spaghetti with Tuna, Tomatoes, Capers and Basil Recipe

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This recipe for Spaghetti with Tuna, Tomatoes, Capers and Basil, by , 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!

Contributor:  
Contributor:  
Carrie Chassin

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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