![Spaghetti with Tuna and Fresh Tomato Sauce](https://cdn.statically.io/img/www.foodandwine.com/thmb/2xDVptG6up5VpkWIXW56Dth-o2c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/spaghetti-tuna-qfs-r-f0ad88de419e4ed79406a544b8e642ee.jpg)
Ingredients
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1 1/2 pounds tomatoes (about 3), cut into approximately 1/2-inch dice
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6 tablespoons olive oil
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2 cloves garlic, minced
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3/4 cup chopped fresh basil
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2 teaspoons balsamic or red-wine vinegar
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1 teaspoon salt
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1/2 teaspoon fresh-ground black pepper
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3/4 pound spaghetti
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Two 6-ounce cans tuna packed in oil, drained
Directions
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In a large bowl, combine the tomatoes, oil, garlic, basil, vinegar, salt, and pepper.
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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.