By Grocery List Plus Editorial Staff | Published on June 2, 2026
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.
Comments
Every ingredient is stocked at Harris Teeter, Food Lion, Kroger, or Walmart without a special trip, and canned tuna plus pantry staples keep the cost around $2.50–$3.00 per serving. The 25-minute claim is honest if you don't dawdle: pasta water boils while you sauté aromatics and assemble the sauce, so you're actually cooking end-to-end. The dish reheats adequately in a skillet with a splash of water, though it loses some brightness; it's not a next-day favorite but it works. The one drawback is that this is not particularly Southern or seasonal—capers and olives aren't local North Carolina staples, and it has no relationship to what grows or catches here, making it feel generic rather than rooted.
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