Recipes Spaghetti with Tuna and Fresh Tomato Sauce Be the first to rate & review! Raw tomato sauce with loads of basil can be tossed together in just minutes. Add spaghetti and canned tuna and you have a fine summer meal.Plus: More Pasta Recipes and Tips By Food & Wine Editors Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Melanie Acevedo Yield: 4 Ingredients 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 Directions 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. Notes 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. Suggested Pairing 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. Rate it Print