Ingredients

• 2 pounds tomatoes, halved, seeded, very thinly sliced
• 2 6-ounce cans solid white tuna packed in oil, drained, separated into chunks
• 1/2 cup extra-virgin olive oil
• 4 anchovy fillets, minced
• 2 small garlic cloves, minced
• 1/4 cup chopped drained capers
• 1 1/4 pounds spaghetti
• 2 cups coarsely chopped fresh basil (from 3 large bunches)

Instructions

1. 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.
2. 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.