Recipe for Pasta Puttanesca From The Pantry


8 oz mostaccioli, rigatoni or
1 other medium pasta shape
1 super low-fat tomato sauce
3 oz white tuna packed in water,
1 drained and flaked
1/4 cup chopped fresh parsley or
1 2 tb dried parsley flakes
3 tablespoon chopped pitted olives
1 (green or black)
4 (4-6) anchovy filets
1 (optional)
1 salt
1 ground pepper
1 grated parmesan or romano
1 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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