20-Minute Italian Tuna Fettuccine with Tomatoes, Capers and Olives
Prep time
Cook time
Total time
Serves: 2
  • 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
  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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/italian-tuna-fettuccine