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Spaghetti with Tuna, Leeks and Fresh Tomatoes (Spaghetti con Tonno, Porri e Pomodoro Fresco)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: Sicilia

Wine pairing: White

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Ingredients

2 tablespoonsextra virgin olive oil
2 small (about 1 cup)leeks, cut into thin slices
2 clovesgarlic, minced
4plum tomatoes, chopped
2 cans (6 ounces each)tuna packed in olive oil, drained
1/2 cupwater
1 jar (3.5 ounces)capers, reserving 2 tablespoons brine
1 box (16 ounces)BARILLA Spaghetti


HEAT oil in large skillet over medium-high heat. Sauté leeks and garlic 5 minutes or until leeks are tender, stirring occasionally.
ADD tomatoes, tuna, water, capers and reserved brine; cook over low heat for 10 minutes, or until tomatoes are tender and liquid begins to thicken.
COOK Spaghetti according to package directions; drain and return to pot.
ADD tomato mixture to hot Spaghetti; toss. Transfer to serving platter. Makes 4 to 6 servings



Substitute canned clams for tuna.


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