Who doesn’t love a lunch or dinner that can be whipped up in 20 minutes or less? In fact, this Italian tuna fettuccine doesn’t take much longer than boiling the pasta!
While you can certainly enjoy a plate of this Italian tuna fettuccine made with fresh seasonal tomatoes, when prepared as is, this is a simple, inexpensive pantry recipe. You can even cheat a little more and use canned tomatoes with garlic. And yes, there are a few options for08 diced tomatoes with garlic AND onions.
Not a fish fan? Swap in leftover cooked chicken, or try out my fishless vegetarian suggestions below.
This recipe with photo for Italian tuna fettuccine was shared with us by Cans Get You Cooking.
Special Diet Notes: 20-Minute Italian Tuna Fettuccine
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, optionally gluten-free, nut-free, peanut-free, and soy-free.
Need a vegan or vegetarian dish? Simply substitute 1 can of drained chickpeas for the tuna. Or if you’re feeling adventurous, try a fishless tuna.
- 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.