Spaghetti with Tuna and Fresh Tomato Sauce
by Tracey Mitchell
(Forest Park, Georgia, USA)
1-1/2 lbs tomatoes (about 3), cut into approximately 1/2 inch dice
6 tablespoons of olive oil
2 cloves garlic, minced
3/4 cup of chopped fresh basil
2 tsp. balsamic or red wine vinegar
1 teaspon of kosher salt
1/2 tsp. of fresh ground peppercorn medley by McCormick
3/4 lb. of spaghetti or angel hair pasta
two 6 ounce cans of tuna packed in oil, drained
1. In a large bowl, combine the tomatoes, oil, garlic, basil, vinegar, salt, and pepper.
2. In a large pot of boiling water, add salt and cook spaghetti until just done, about 12 minutes. **Be careful to not add too much Kosher salt. It's powerful!
3. Toss tuna together in the large bowl with your tomatoes, oil, garlic, basil, vinegar, salt and pepper. Enjoy!
Other option: Spaghetti with fresh tomato sauce: omit the tuna. The marinated tomatoes make a delicious sauce on there own.
You can also substitute the tuna and use medium cooked shrimp, no shells, or cooked salmon with the skin off.