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.


  • 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


  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