Yield: 4 servings
Measure | Ingredient |
---|---|
8 ounces | Mostaccioli, rigatoni or |
\N \N | Other medium pasta shape |
\N \N | Super Low-Fat Tomato Sauce |
3 ounces | White tuna packed in water, |
\N \N | Drained and flaked |
¼ cup | Chopped fresh parsley or |
\N \N | 2 tb dried parsley flakes |
3 tablespoons | Chopped pitted olives |
\N \N | (green or black) |
4 \N | (4-6) anchovy filets |
\N \N | (optional) |
\N \N | Salt |
\N \N | Ground pepper |
\N \N | Grated Parmesan or Romano |
\N \N | Cheese (optional) |
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.