Spaghetti with Tuna, Tomatoes, Capers, and Basil

• 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)

1. Gently mix first 6 ingredients in large bowl.
2. Season tuna-tomato mixture to taste with salt and pepper.
3. Let stand 1 hour at room temperature.
4. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
5. Drain; return to pot.
6. Add tuna-tomato mixture and basil.
7. Toss to combine.
8. Season with salt and pepper.
9. Transfer to bowl and serve.

tomatoes, solid white tuna, extravirgin olive oil, anchovy, garlic, capers, spaghetti, fresh basil

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-tuna-tomatoes-capers-and-basil-105356 (may not work)