Spaghetti with Tuna, Tomatoes, Capers, and Basil

Ingredients for Spaghetti with Tuna, Tomatoes, Capers, and Basil

• 900g tomatoes, halved, seeded, very thinly sliced

• 2 170g cans solid white tuna packed in oil, drained, separated into chunks

• 120ml extra-virgin olive oil

• 4 anchovy fillets, minced

• 2 small garlic cloves, minced

• 60ml chopped drained capers

• 575g spaghetti

• 2 cups coarsely chopped fresh basil (from 3 large bunches)

How to make Spaghetti with Tuna, Tomatoes, Capers, and Basil

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.

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.