Spaghetti With Italian Tuna

• 1/2 pound thin spaghetti
• Salt
• 1 6 1/2-ounce can Italian canned tuna in oil
• 6 ripe plum tomatoes, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped pitted black olives
• 2 tablespoons minced fresh basil
• Freshly ground black pepper

1. Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about six minutes.
2. While the spaghetti is cooking, put the tuna and its oil in a bowl and mash it with a fork.
3. Stir in the tomatoes, garlic, olives and basil.
4. Season to taste with salt and pepper.
5. Drain spaghetti, reserving a couple of tablespoons of cooking water.
6. Transfer spaghetti to a bowl.
7. Fold in tuna mixture, adding the reserved cooking water if needed to thin sauce.
8. Season with pepper and serve warm or at room temperature.

thin spaghetti, salt, italian canned tuna, tomatoes, garlic, black olives, fresh basil, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6885 (may not work)