Serves 4
345 cal · 25 min
Neapolitan Tuna Fettuccine
Recipe GLPRdd3279bed6c08c
A light and flavorful pasta dish featuring tender whole grain fettuccine tossed with a vibrant tomato sauce studded with briny capers, tender tuna, and salty olives. This classic Neapolitan-inspired preparation comes together quickly for an elegant yet simple weeknight dinner.
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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)
2 teaspoons capers, drained
5 ounces canned tuna packed in water, drained
1/4 cup sliced ripe olives, drained
Salt and ground black pepper to taste
Directions
Bring a large pot of salted water to a boil. Add the whole grain fettuccine and cook according to package directions until al dente. Reserve 1 cup of the cooking liquid before draining the pasta.
While the pasta cooks, heat the olive oil in a 10-inch skillet over medium heat. Add the diced onion and minced garlic, stirring occasionally until softened and fragrant, about 5 minutes.
Pour the canned diced tomatoes with their juices into the skillet along with the capers. Simmer uncovered for 5 minutes, allowing the flavors to meld.
Gently stir in the drained canned tuna and sliced ripe olives. Season to taste with salt and ground black pepper. Heat through for 1-2 minutes.
Transfer the drained fettuccine to the skillet with the tuna sauce and toss well to coat evenly. If the pasta seems dry, add some of the reserved cooking liquid, a splash at a time, until you reach your desired consistency.
Divide the Neapolitan tuna fettuccine among serving bowls and serve immediately while hot.
