Tuna And Olive Fettuccine

Ingredients

• 8 ounces whole grain fettuccine pasta
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) no salt added diced tomatoes
• 2 teaspoons capers
• 5 ounces canned tuna, packed in water, drained
• 1/4 cup sliced ripe olives, drained
• Salt and ground pepper to taste

Method

1. 1 Cook fettuccine according to package directions. Reserve 1 cup of cooking liquid, then drain the pasta.
2. 2 Heat olive oil in a 10-inch skillet over medium heat. Add onion and garlic; cook for about 5 minutes until softened.
3. 3 Stir in diced tomatoes and capers; simmer for 5 minutes.
4. 4 Add tuna, olives, salt, and pepper. Toss with the cooked fettuccine. Add reserved pasta water if needed to loosen the sauce.