Neapolitan Tuna Fettuccine

Ingredients

• 225 gram tam buğday fettuccine makarna · 1055 kcal
• 1 yemek kaşığı zeytinyağı · 102 kcal
• 1 adet küçük boy soğan, yemeklik doğranmış · 23 kcal
• 2 diş sarımsak, ince kıyılmış · 7 kcal
• 1 kutu (411 gram) tuzsuz doğranmış domates konservesi · 60 kcal
• 2 tatlı kaşığı kapari · 3 kcal
• 140 gram konserve ton balığı (suda, süzülmüş) · 103 kcal
• 1/4 su bardağı dilimlenmiş siyah zeytin, süzülmüş · 28 kcal
• Damak tadınıza göre tuz ve karabiber

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!

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