Pasta puttanesca from the pantry

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.

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