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- Spaghetti with Tuna, Tomatoes, Capers, and Basil
- (Spaghetti con Tonno, Pomodori, Capperi e Basilico)
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- Ingredients:
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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.
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- Transfer to bowl and serve. Makes 6 servings.
That's it!
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