Recipe > Main Dishes > Neapolitan Tuna Fettuccine

Neapolitan Tuna Fettuccine

  • Servings: 12

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.

Print Recipe

INGREDIENTS

  • 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

PREPARATION

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 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%