20-Minute Italian Tuna Fettuccine with Tomatoes, Capers and Olives

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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!

20-Minute Italian Tuna Fettuccine with Tomatoes, Capers and Olives - a quick pantry recipe that's dairy-free, gluten-free optional.

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.

20-Minute Italian Tuna Fettuccine with Tomatoes, Capers and Olives - a quick pantry recipe that's dairy-free, gluten-free optional.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.

20-Minute Italian Tuna Fettuccine with Tomatoes, Capers and Olives
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 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
Instructions
  1. Cook the fettuccine according to the package directions, but reserve 1 cup of the cooking liquid before draining.
  2. 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.
  3. Add the diced tomatoes and capers and simmer for 5 minutes.
  4. Stir in the tuna and olives, and season to taste with the salt and pepper.
  5. Toss the fettuccine with the tuna mixture until well-coated, adding the reserved cooking liquid as needed.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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