A tasty heart-healthy dish.
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. can
- 5 ounces canned tuna packed in water, drained
- ¼ cup sliced ripe olives drained (or 1-2.2 ounce can)
- ground pepper to taste
Instructions
- Wash hands before prepping food.
- Cook whole grain 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.
Notes
Learn more about pantry staples here
*Adapted from Cans Get You Cooking
Nutrition Facts
Neapolitan Tuna Fettucine
Serving Size
1 serving
Amount per 1 Serving
Calories
303
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Cholesterol
13
mg
4
%
Sodium
225
mg
10
%
Carbohydrates
50
g
17
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
16
g
32
%
Vitamin D
1
µg
7
%
Calcium
74
mg
7
%
Iron
4
mg
22
%
Potassium
427
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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