Neopolitan Tuna Fettuccine

20 min · Serves 4

Based on a recipe from Cans Get You Cooking, via USDA MyPlate Kitchen

What goes in

• 8 ozwhole grain fettuccine pasta
• 14.8 mlolive oil
• 1onion
• 2garlic
• 1 canno salt added diced tomatoes
• 9.9 mlcapers
• 5 ozcanned tuna in water
• ¼ cupsliced ripe olives
• salt and ground pepper (optional)

How to cook it

1. Boil the fettuccine according to the package directions, then set aside 1 cup of the pasta cooking water before draining.
2. While the noodles cook, warm the olive oil in a 10-inch skillet over medium heat and sauté the onion and garlic for about 5 minutes until tender.
3. Stir in the diced tomatoes and capers, then allow the sauce to simmer for 5 minutes.
4. Gently mix in the drained tuna and olives, seasoning with salt and pepper to taste.
5. Toss the drained fettuccine into the skillet with the tuna mixture, splashing in some of the reserved pasta liquid if needed to loosen the sauce, and serve right away.

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