From the library
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.
Makes 4 portions8 steps
345
kcal · per 1 serving
18g
Protein
56g
Carbs
8g
Fat
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
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- 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.
USDA MyPlate Kitchen — Cans Get You Cooking (public domain), via myplate.food · public domain
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