Neopolitan Tuna Fettuccine
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Ingredients
- 8 ounces whole grain fettuccine pasta
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can no salt added diced tomatoes (14.5 oz. can)
- 2 teaspoons capers
- 5 ounces canned tuna, packed in water, drained
- 1/4 cup sliced ripe olives, drained (or 1-2.2 ounce can)
- Salt and ground pepper to taste
Instructions
- 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
| Calories | 312 |
|---|---|
| Protein | 20 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 13 mg |
| Sodium | 399 mg |
| Carbohydrates | 49 g |
| Dietary Fiber | 10 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Cans Get You Cooking