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NEOPOLITAN TUNA FETTUCCINE
These tasty morsels will help get your party started. Created with health and nutrition in mind. |
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INGREDIENTS:8 ounces fettuccine pasta1 tablespoon olive oil 1 small onion, diced 2 garlic cloves, minced 1 14.5-ounce can diced tomatoes 2 teaspoons capers 1 5-ounce can tuna, packed in oil, drained 1 2.2-ounce can sliced ripe olives, drained Salt and ground black pepper to taste |
PREPARATION: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. |