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Spaghetti with tuna and cherry tomatoes

Time 30 minutes
Yields Serves 4 to 6
Spaghetti with tuna and cherry tomatoes
(Gina Ferazzi / Los Angeles Times)
1

Bring a large pot of liberally salted water to a rolling boil and add the spaghetti. Meanwhile, chop the tuna (you should have about 1 cup); set aside.

2

Heat the fresh olive oil in a large skillet over medium heat. When the oil is hot, add the garlic, chiles and fennel. Saute, stirring frequently, until the garlic is lightly golden and the spices are fragrant, 2 to 3 minutes.

3

Add the cherry tomatoes and the anchovies and cook for about a minute to break down the anchovies. Add the tuna and use a wooden spoon to break up the tuna and the tomatoes into a chunky mixture. Add the reserved tuna oil, red wine vinegar and salt to taste. The flavor should be sweet, fragrant and bright. Keep warm over low heat until the pasta is done.

4

When the spaghetti is done, drain it, reserving about 1 cup of the cooking water, and add the noodles to the skillet. Turn the heat to high, add the reserved pasta cooking water and cook, tossing the noodles to coat lightly with the sauce. Toss in the basil, season to taste with salt and serve immediately.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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