- 1 1/2 pounds tomatoes (about 3), cut into approximately 1/2-inch dice
- 6 tablespoons olive oil
- 2 cloves garlic, minced
- 3/4 cup chopped fresh basil
- 2 teaspoons balsamic or red-wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 3/4 pound spaghetti
- Two 6-ounce cans tuna packed in oil, drained
How to make this recipe
- 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.
o Spaghetti with Fresh Tomato Sauce Omit the tuna. The marinated tomatoes make a delicious sauce on their own.
o 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.
o 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.
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.