Grandpa Len’s Spaghetti with Tuna, Tomatoes, Capers, and Basil

• 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 garlic cloves, minced
• ¼ cup chopped drained capers
• 1 ¼ lbs. spaghetti
• 2 cups coarsely chopped fresh basil (from 3 large bunches)

1. Gently mix first 6 ingredients in large bowl.
2. Season the tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature.
3. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
4. Drain; return to pot. Add tuna-tomato mixture and basil.
5. Toss to combine. Transfer to bowl and serve.

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