Cooking at Home - Neapolitan Tuna Fettucine

PROMO 64J1 Food - Cooking Egg Flour dough - flickrcc - Leda - public domain
Published Saturday, March 23, 2019

Makes:   4 Servings 

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.

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

Directions

  1. Cook fettuccine as label directs. Reserve 1 cup cooking liquid; drain.
  2. 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.
  3. Toss fettuccine with tuna mixture to mix well. Serve immediately. If necessary, add reserved cooking liquid.

Source: Cans Get You Cooking

Nutrition Information

Nutrients Amount

Calories 312 

Total Fat 6 g

Saturated Fat 1 g

Cholesterol 13 mg

Sodium 399 mg

Total Carbohydrate 49 g

Dietary Fiber 10 g

Total Sugars 5 g

Added Sugars included 0 g

Protein 20 g

Vitamin D 2 mcg

Calcium 78 g

Iron 3 mg

Potassium 399 mg

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