Ingredients
2 tablespoons Carapelli Mild Olive Oil
1 medium onion, cut into thin wedges
2 cloves garlic, minced
2 (14 1/2-ounce) cans diced tomatoes with basil, garlic and oregano
1/4 cup dry red wine
1/2 cup sliced Peloponnese roasted sweet red peppers
1/2 cup pitted Peloponnese kalamata olives
1 tablespoon Peloponnese wild capers
1/4 teaspoon ground black pepper
6 ounces tuna packed in fresh spring water, drained
1 (9-ounce) package refrigerated fettuccine noodles
Fresh grated Parmesan cheese

Cooking Directions
In large nonstick skillet, over medium-high heat olive oil. Sauté onion and garlic in olive oil until onion is softened, about 3 minutes. Stir in tomatoes and red wine; cook an additional 5 to 8 minutes until sauce is slightly thickened. Add roasted red peppers, olives, capers and black pepper. Gently stir in tuna. Heat until sauce is warmed through, about 2 minutes; set aside and keep warm. Prepare pasta as directed on package. Toss prepared pasta with a small amount of Carapelli Mild Olive Oil. Place pasta in large serving bowl and top with warm sauce. Garnish with fresh grated Parmesan cheese and additional capers, if desired. Serves 4.

Preparation Time: 10 minutes

Total Time: 30 minutes

Wine Suggestion: Merlot