59 minutes ago
Friday, February 26, 2010
This is the perfect pantry meal in the summer months when I have so much basil I don't know what to do with it all, and the cherry tomatoes are sweet and falling off the vine.
It's also a great summer dinner because you don't have to heat up the kitchen, except to cook the pasta.
Well, none of the above applies to this week, when we are in the midst of another winter storm and there is still over a foot of snow on the ground (no tomatoes or basil in sight for quite a while).
However, I found some basil and cherry tomatoes from Mexico (where else are they coming from???), and had 2 nice cans of Bonita del Norte, my favorite Spanish tuna in the cupboard.
Think summer, it will be here soon.
Summer Spaghetti w/ Tuna & Tomato Sauce:
1 lb. cherry tomatoes, quartered
2 cans of Italian or Spanish tuna in oil, drained
2 tbsp drained capers
2 small garlic cloves, minced
1/2 cup of good extra virgin olive oil (I use my special Sicilian olive oil for this one)
4 anchovies, minced
1 cup of basil leaves, sliced in a chiffonade
1 lb. spaghetti
Gently mix all the ingredients together in a bowl and let sit on the counter at least an hour at room temperature. The longer it sits, the better it is.
Boil water and cook pasta as per directions.
Drain and toss the warm pasta with the tuna tomato mixture.
Garnish with fresh basil leaves.
This is delicious!