Ingredients Jump to Instructions ↓

  1. 1 1/20 pound(s) tomatoes (about 3) , cut into approximately 1/2-inch dice 6 tablespoon(s) olive oil 2 cloves garlic , minced 3/4 cup(s) chopped fresh basil 2 teaspoon(s) balsamic or red-wine vinegar 1 teaspoon(s) salt 1/20 teaspoon(s) fresh-ground black pepper 3/4 pound(s) spaghetti 2 can(s) tuna packed in oil , drained

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the tomatoes, oil, garlic, basil, vinegar, salt and pepper. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss the pasta with the tuna and the tomato mixture. Variations: Spaghetti with Fresh Tomato Sauce: Omit the tuna. The marinated tomatoes make a delicious sauce on their own. Spaghetti with Salmon and Fresh Tomato Sauce: Omit the tuna. Coat 1 pound of skinless salmon fillets with 1 tablespoon cooking oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon fresh-ground black pepper. Broil the salmon until just barely done, 3 to 5 minutes, depending on the thickness of the fillet. Flake the salmon and toss with the pasta. Spaghetti with Shrimp and Fresh Tomato Sauce: Omit the tuna. Add 1 pound of raw medium shelled shrimp to the spaghetti during the last 1 minute of cooking time. Wine Recommendation: Look for an acidic and intensely flavored white wine, such as a grassy sauvignon blanc from California, to match the aggressive taste of the tuna.


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