Spaghetti with Tuna, Tomatoes, Capers and Basil

Name: Spaghetti with Tuna, Tomatoes, Capers and Basil
Yield: 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)

By Janet FletcherPhotographer Pascal Andre

July 31, 2001

Recipe notes