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Neapolitan 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.

Servings: 12

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Neopolitan Tuna Fettucine


8 ounces whole grain fettuccine pasta
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 (14.5-ounce) can no salt added diced tomatoes
2 teaspoons capers
1 (5-ounce) can tuna, packed in water, drained
1 (2.2-ounce) can sliced ripe olives, drained
Salt and ground black pepper to taste


Cook fettuccine as label directs. Reserve 1 cup cooking liquid; drain.

Meanwhile, in 10-inch skillet over medium heat, in hot oil, cook onion and garlic, about 5 minutes until just softened. Add diced tomatoes and capers; simmer 5 minutes. Add tuna, olives, salt and pepper to taste.

Toss fettuccine with tuna mixture to mix well. Serve immediately. If necessary, add reserved cooking liquid.

Nutrition Information Per Serving:

Calories 110; Total Fat 2.5g (Sat 0g, Trans 0g); Cholesterol <5mg; Sodium 110mg; Total Carbohydrates 17g; Dietary Fiber 2g; Sugars 2g; Protein 6g; Vitamin A 160IU; Vitamin C 3mg; Calcium 14mg; Iron 1mg

% Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 2%; Iron 6%