It’s been a while since I’ve posted a recipe, and this is one of our all time favorites… enjoy!
First, a confession: I don’t know where this recipe is from, and as a result, have no idea who to credit.
I believe we found this years ago in The Albany (NY) Times Union, but I’m frankly not even sure of that. This I do know: this recipe is as delicious as it is simple.
.
Fettuccine with Tuna Sauce
Ingredients
- 1 medium onion, chopped
- 1 clove garlic, minced (we use ~3!)
- 1 can (6½ oz) tuna packed in oil, drained and oil reserved
- 1 can (28 oz) tomatoes (use whole tomatoes and crush them by hand, or simply buy diced tomatoes)
- 1 teaspoon oregano
- 12 ounces spinach fettuccine, cooked and drained
- ¼ cup sliced black olives
In a large saucepan sauté onions and garlic in reserved tuna oil for 5 minutes. Add tomatoes and oregano; simmer 25 minutes. Toss with fettuccine, tuna, and olives. Makes 4 servings.
Nutritional Information
Per serving: 518 calories, 24g protein, 72g carbohydrates, 15g fat, 106 mg cholesterol, 686 mg sodium
Try this dish! It is absolutely wonderful: simple, hearty, and utterly delicious. If you try it and aren’t happy, let me know. …and if you love it, please comment as well.
If you enjoyed this post, make sure you subscribe to my RSS feed!- You may also enjoy these related posts:
- Broccoli & macaroni – frugal, simple, meatless, delicious
- Traditional Italian Dish #4: Lentils and Pasta – frugal, meatless, delicious!
- Traditional Italian Dish #3: Rice and Beans – frugal, meatless, delicious!
- Killer cheese dip: 3 ingredients, ~20 minutes… delicious!
- Minimalist cooking: spicy roast chicken
April 20th, 2010 at 6:29 pm
We do something similar Kevin, although replace the oregano with a couple of tablespoons of finely chopped, fresh basil and add chopped red chilli(to taste)for a little zing. Hmmmm. Might give your variation a try. Allan
[Reply]
Kevin Reply:
April 20th, 2010 at 7:10 pm
Allan: sounds great – will try yours as well. kc
[Reply]
Allan Reply:
April 26th, 2010 at 2:42 am
Kevin, tried this out on Sun night. Worked well and very easy to make. Used kalamata olives which gave it a bit of punch. Will do again. Thanks.
Allan
[Reply]
April 21st, 2010 at 1:23 am
I tried this out, excellent + easy. Use of the tuna oil is fundamental and the olives provide a great foil, tastewise, for the rest of the ingredients. I used green Camporeal olives which aren’t tangy, they’re closer to black olives in mellowness than most other green olives. Thanks for posting.
[Reply]
April 27th, 2010 at 7:59 pm
Love the savory goodness of this recipe. Easy to stock the basic ingredients for nights like tonight when a spring cold front made grilling out less than appealing. Lends itself well to the addition of fresh herbs, wine, or a few additional sauteed vegetables that you would like to find a home for. Added some grated romano cheese when served. Everyone went back for seconds. My family has asked to see this again!
[Reply]
Kevin Reply:
April 27th, 2010 at 8:20 pm
Donna – So glad you enjoyed it! Thanks for stopping by & commenting.
Kevin
[Reply]
Kevin Reply:
May 6th, 2010 at 8:25 pm
Donna – Glad you and the family enjoyed it! It’s one of our favorites.
Kevin
[Reply]
April 28th, 2010 at 1:20 pm
Why not some chilly, just to spice it up?
A simpler way of eating pasta: (called aglio, olio e peperoncino)
- cook spaghetti, stopping one minute before they are al dente.
- in the meantime in a pan, heat garlic in oil. Garlic should be slightly brown. Towards the end, add one chilly pepper.
- turn off the heating under the pan with oil (therefore less/no reaction with the water contained in pasta).
- Pour drained spaghetti, then stir for one minute.
- Enjoy! (Please note: Purists wouldn’t add cheese…)
Another solution, probably the quickest one: season drained pasta with Parmigiano Reggiano cheese and oil (pour oil first).
[Reply]
April 29th, 2010 at 1:44 am
Definitely another good option. Plus, when heating the pasta in the skillet afterwards, removing it from the pot before it’s al dente is critical.
That’s also the thing to do for cooking a larger amount and storing in the fridge for quick meal creation during the week when there’s little time in the day!
[Reply]