Spaghetti with Tuna and Fresh Tomato Sauce

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.


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

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.

Yield: 4


Food & Wine

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