20-Minute Italian Tuna Fettuccine with Tomatoes, Capers and Olives
- 8 ounces fettuccine pasta (gluten-free, if needed)
- 1 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, to taste
- Ground black pepper, to taste
- Cook the fettuccine according to the package directions, but reserve 1 cup of the cooking liquid before draining.
- Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic and saute for about 5 minutes, or until just softened.
- Add the diced tomatoes and capers and simmer for 5 minutes.
- Stir in the tuna and olives, and season to taste with the salt and pepper.
- Toss the fettuccine with the tuna mixture until well-coated, adding the reserved cooking liquid as needed.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/italian-tuna-fettuccine
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