Spaghetti with Tuna, Tomatoes, Capers, and Basil
['2 pounds tomatoes, halved, seeded, very thinly sliced', '2 6-ounce 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.
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