Pasta Puttanesca From the Pantry
10
10
Ingredients
| 8 | ounces |
mostaccioli
or rigatoni |
* |
| 1 | jar |
tomato sauce
lowfat |
* |
| 3 | ounces |
tuna
white, packed in water, drained and flaked |
|
| ¼ | cup |
parsley leaves
chopped fresh |
|
| 3 | tablespoons |
olives
chopped, pitted |
* |
| 4 | each |
anchovy fillets
|
* |
| 1 | x |
salt
|
* |
| 1 | x |
black pepper
ground |
* |
| 1 | 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.
