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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
345
Calories
18g
Protein
56g
Carbs
8g
Fat
9g
Fiber
5g
Sugar
288mg
Sodium
Saturated Fat 1 g · Cholesterol 13 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
whole grain fettuccine pasta
8 ounces
olive oil
1 tablespoon
onion, diced
1 small
garlic, minced
2 cloves
no salt added diced tomatoes
1 can · 14.5 oz. can
capers
2 teaspoons
canned tuna packed in water, drained
5 ounces
sliced ripe olives, drained
1/4 cup · or 1 2.2-ounce can
Salt and ground pepper to taste
Instructions
- 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: USDA MyPlate Kitchen · Cans Get You Cooking
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