Pasta with Tuna, Capers, Anchovies and Basil

Serve this simple-to-prepare pasta with crusty bread and a glass of Italian rosé (called rosato) or Pinot Grigio.

2 lbs tomatoes, halved, seeded, very thinly sliced
2 (6 oz) cans solid white tuna, packed in oil, drained, separated into chunks
½ cup extra-virgin olive oil
4 anchovy fillets, minced
2 small cloves garlic, minced
¼ cup capers, drained, chopped
1¼ lbs spaghetti
2 cups fresh basil, coarsely chopped (from 3 large bunches)

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.

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 a bowl and serve.

Makes 6 servings.