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Pasta Dora with Tomato Basil Fettuccine

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Serving Size: 
  • 1/2 lb. Pappardelle’s Tomato Basil Fettuccine
  • 2 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 2 cups onion, finely chopped
  • 6.5 oz. of tuna, packed in water
  • 1/2 teaspoon Italian herbs
  • 1 small red bell pepper, diced*
  • 1 cup cannellini beans, cooked
  • 1 cup fresh Italian parsley, chopped
  • 1 tablespoon Bella Sol Modena Barrel-Aged Balsamic or red wine vinegar
  • Dash cayenne or red pepper flakes

*Or use Pappardelle's (7 oz.) Fire-Roasted Red Pepper Pesto

  1. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and transfer to a heated pasta bowl.
  2. Heat olive oil in a large skillet over medium heat. Add onions, tuna, Italian herbs and diced red bell pepper and sauté for 8 minutes, stirring often. Add the beans and parsley and cook for 3 more minutes. (-Or- *Use Pappardelle's (7 oz.) Fire-Roasted Red Pepper Pesto in place of red bell pepper.)
  3. Add tuna sauce to pasta bowl and toss lightly. Blend in balsamic vinegar. Add pepper to taste and serve.

From This Recipe

$6.49 | 7 oz. container
$8.00 | 1 lb. package