• 1 1/2 pound tomatoes, cut into approximately 1/2-inch dice
• 6 tablespoons olive oil
• 2 cloves garlic, minced
• 3/4 cup chopped fresh basil
• 2 teaspoons balsamic or red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 3/4 pound spaghetti
• 2 (6 ounce) cans 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, salted water, cook the spaghetti until just done, about 12 minutes.
3. Drain and toss the pasta with the tuna and the tomato mixture.

Source: Rabbi Alan Ira Silver