Pasta puttanesca from the pantry
Yield: 4 Servings
Ingredients:
- 8 oz Mostaccioli rigatoni or Other medium pasta shape Super Low-Fat Tomato Sauce
- 3 oz White tuna packed in water Drained and flaked
- 1/4 c Chopped fresh parsley or
- 2 tb dried parsley flakes
- 3 tb Chopped pitted olives (green or black)
- 4 (4-6) anchovy filets
Instructions:
(optional) Salt Ground pepper Grated Parmesan or Romano 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.
