Pasta Dora with Tomato Basil Fettuccine

Serving Size:  2-3


1/2 lb. Pappardelle’s Tomato Basil Fettuccine
2 tablespoons 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


  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.
  3. Add tuna sauce to pasta bowl and toss lightly. Blend in balsamic vinegar. Add pepper to taste and serve.