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