Neopolitan Tuna Fettuccine

Name: Neopolitan Tuna Fettuccine
Yield: 4 Servings
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); 2 teaspoons capers; 5 ounces canned tuna packed in water, drained; 1/4 cup sliced ripe olives, drained (or 1 2.2-ounce can); Salt and ground pepper to taste

Source: Cans Get You Cooking

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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.

Makes

4 Servings

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)
2 teaspoons capers
5 ounces canned tuna packed in water, drained
1/4 cup sliced ripe olives, drained (or 1 2.2-ounce can)
Salt and ground pepper to taste

Directions

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.

Notes

Learn more about: Garlic Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.