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
How to Make It
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.
Quick From Scratch Pasta
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.