2 pounds tomatoes, halved, seeded, very thinly sliced
2 6 oz. cans cans solid white tuna packed in oil, drained, separated into chunks
1/2 cup extra-virgin olive oil
4 anchovy fillets, minced
2 small garlic cloves, minced
1/4 cup chopped drained capers
1 1/4 pounds spaghetti
2 cups coarsely chopped fresh basil, (from 3 large bunches)

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