Neopolitan Tuna Fettuccine
Did you know that canned tomatoes have more lycopene and B vitamins than fresh tomatoes? That’s because the canning process seals in food’s natural goodness! So when you add canned tomatoes to this delicious dish, you’re adding nutrition, freshness and flavor.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
Dietary
- Pescatarian
- Dairy-Free
- Nut-Free
- Egg-Free
- Soy-Free
- High-Fiber
Tags
- quick
- healthy
- savory
- classic
- comfort food
Ingredients
- 8 ounce whole grain fettuccine pasta
- 1 tablespoon olive oil
- 1 onion (small, diced)
- 2 clove garlic (minced)
- 14.5 ounce diced tomatoes (no salt added, can)
- 2 teaspoon capers
- 5 ounce tuna (canned, packed in water, drained)
- 0.25 cup ripe olives (sliced, drained)
- 0.5 teaspoon salt
- 0.25 teaspoon ground pepper
Instructions
- Cook fettuccine as label directs.
- Reserve 1 cup cooking liquid; drain.
- Meanwhile, in 10-inch skillet over medium heat, in hot olive oil, cook onion and garlic, about 5 minutes until just softened.
- Add diced tomatoes and capers; simmer 5 minutes.
- Add tuna, ripe olives, salt, and ground pepper to taste.
- Toss fettuccine with tuna mixture to mix well.
- Serve immediately.
- If necessary, add reserved cooking liquid.
Nutrition (per serving)
- Calories: 345
- Protein: 17.7 g
- Carbohydrates: 56.1 g
- Fat: 8 g
- Fiber: 9.1 g
- Sodium: 288 mg
- Saturated Fat: 1.3 g
- Sugar: 5.4 g
- Cholesterol: 13 mg