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Pasta Puttanesca From the Pantry

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Submitted by Moira

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

8 231.2
OUNCES ML/G MOSTACCIOLI
or rigatoni *
1 1
JAR JAR TOMATO SAUCE
lowfat *
3 86.7
OUNCES ML/G TUNA
white, packed in water, drained and flaked
¼ 59
CUP ML PARSLEY LEAVES
chopped fresh
3 45
TABLESPOONS ML OLIVES
chopped, pitted *
4 4
EACH EACH ANCHOVY FILLETS *
1 1
X X SALT *
1 1
X X BLACK PEPPER
ground *
1 1
X X PARMESAN CHEESE
grated *

Directions

Cook pasta according to package directions; drain.

Meanwhile, in medium saucepan over medium heat, heat Super Low-Fat Tomato Sauce until warmed through, stirring occasionally.

Stir in tuna, parsley, olives, and anchovies; simmer 5 minutes.

Add salt and pepper to taste.

Return pasta to pot; add tuna sauce and stir until it is evenly distributed.

To serve, transfer pasta to bowls or plates; serve immediately, sprinkled with Parmesan or Romano cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 18g (0.6 oz)
Amount per Serving
Calories 40 6% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 57mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 11% Vitamin C 22%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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