Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
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.
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 cup Whole grain fettuccine pasta
- 1 tbsp Olive oil
- 1 piece(s) Onion, diced
- 2 piece(s) Garlic, minced
- 15 tbsp No salt added diced tomatoes
- 2 tbsp Capers
- 5 cups Canned tuna, packed in water, drained
- 2 tbsp Sliced ripe olives, drained
- 1/4 tsp Salt and ground pepper
Instructions
- Cook fettuccine as label directs. Reserve 1 cup cooking liquid; drain.
- 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.
- Toss fettuccine with tuna mixture to mix well. Serve immediately. If necessary, add reserved cooking liquid.
Storage and Meal Prep Tips
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