Spaghetti With Tuna And Cherry Tomatoes

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Los Angeles Times


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4 to 6 as a main course, 6 to 8 as a pasta course


1 pound spaghetti

1/2 pound conserved tuna, plus 2 tablespoons of its oil, at room temperature

3 tablespoons olive oil

3 cloves garlic, minced

4 whole, small, dried red chiles (such as chile de arbol)

1/2 teaspoon fennel seeds, crushed

1 pound cherry tomatoes, cut in half (about 2 cups)

4 anchovy fillets, chopped

1 teaspoon red wine vinegar, or to taste

2 tablespoons minced fresh basil

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