Saturday, August 19, 2006

Pasta - Spaghetti with Tuna

2 lbs. tomatoes, halved, seeded, sliced thin
2 6 oz cans solid white tuna in oil, drained, separated in chunks
1/2 cup olive oil
4 anchovy fillets, minced
2 sm. garlic cloves, minced
1/4 cup chopped drained capers
1 1/4 pounds spaghetti
2 cups coarsely chopped fresh basil

Gently mix first six ingreds in lge bowl. Season with s & p. Let stand 1 hour @ room temp.
Cook spaghetti, drain, return to pot. Add tuna and basil, toss. Season with s & p. Transfer to bowl, serve. Serves 4.

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