Neapolitan Tuna Fettuccine

This Mediterranean-style pasta pairs heart-healthy omega-3 fatty acids from tuna with fiber-rich whole grains and lycopene-packed tomatoes for a balanced, nourishing meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 8 ounces whole grain fettuccine pasta · 1016 kcal in the whole recipe
• 1 tablespoon olive oil · 125 kcal in the whole recipe
• 1 small onion, diced · 28 kcal in the whole recipe
• 2 cloves garlic, minced · 9 kcal in the whole recipe
• 1 can (14.5 oz) no salt added diced tomatoes · 74 kcal in the whole recipe
• 2 teaspoons capers · 3 kcal in the whole recipe
• 5 ounces canned tuna packed in water, drained · 100 kcal in the whole recipe
• 1/4 cup sliced ripe olives, drained · 27 kcal in the whole recipe
• Salt and ground pepper to taste

Method

1. Cook the fettuccine according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.

   

2. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic for about 5 minutes until softened.

   

3. Stir in the diced tomatoes and capers, then let the mixture simmer for 5 minutes.

   

4. Gently fold in the drained tuna and sliced olives, and season with salt and pepper to taste.

   

5. Add the drained fettuccine to the skillet and toss well to combine, adding a splash of the reserved pasta water if the sauce needs loosening. Serve hot!

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.