Photo by Danny Kim, food and prop styling by Ali Nardi
Serve this simple-to-prepare pasta with crusty bread and a glass of Italian rosé (called rosato) or Pinot Grigio.
Recipe information
Yield
Makes 6 servings
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
1 1/4 pounds spaghetti
2 cups coarsely chopped fresh basil (from 3 large bunches)
Preparation
Step 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.
Step 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.
Recipe notes
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