Make it fettuccine Friday with this zesty and easy-to-make pasta dish. Not only is this meal budget friendly, it’s on the table in 25 minutes, too, so you can relax and get set for the weekend sooner
Ingredients
- 400g fettuccine
- 1 lemon
- 60ml (1/4 cup) olive oil
- 1 x 400g can diced tomatoes
- 3 shallots, ends trimmed, thinly sliced
- 1 garlic clove, crushed
- 1 x 425g can Italian-style tuna in oil, undrained, flaked
- 2 tablespoons capers, rinsed, coarsely chopped
- 1/3 cup chopped fresh continental parsley
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
- Step 2Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut rind into very thin strips.) Juice the lemon. Heat the oil in a large frying pan over medium heat. Add tomato, shallot and garlic. Cook for 2-3 minutes. Add the lemon juice, tuna, capers and half the parsley. Cook for 5 minutes or until the sauce thickens. Season with pepper.
- Step 3Add the pasta to the tuna mixture and toss to combine. Divide the pasta mixture among serving bowls. Top with the lemon rind and remaining parsley to serve.
- Low carb
- Low sugar
Nutrition
3035 kj
Energy
30g
Fat Total
5g
Saturated Fat
5g
Fibre
37g
Protein
41mg
Cholesterol
581.16mg
Sodium
4g
Carbs (sugar)
74g
Carbs (total)
All nutrition values are per serve
Notes
Swap it: To give the pasta a bit of a kick, swap the tuna for chilli tuna in oil.
With a twist: Fettuccine with anchovies and capers: Omit tuna. Add 8 anchovy fillets, drained, chopped, to the sauce with the tomato in step 2. Omit the parsley. Add fresh basil to serve.
- Author: Heidi Flett
- Image credit: Steve Brown
- Publication: Australian Good Taste
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