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Pasta Puttanesca From The Pantry
Ingredients
- 8 ounce mostaccioli, rigatoni or possibly
- other medium pasta shape
- super low-fat tomato sauce
- 3 ounce white tuna packed in water
- liquid removed and flaked
- 1/4 c. minced fresh parsley or possibly
- 2 Tbsp. dry parsley flakes
- 3 Tbsp. minced pitted olives
- (green or possibly black)
- 4 x anchovy filets, (4-6)
- (optional)
- salt
- grnd pepper
- grated parmesan or possibly romano
- cheese, (optional)
Directions
- Cook pasta according to package directions; drain. Meanwhile, in medium saucepan over medium heat, heat Super Low-Fat Tomato Sauce till warmed through, stirring occasionally. Stir in tuna, parsley, olives, and anchovies; simmer 5 min. Add in salt and pepper to taste.
- Return pasta to pot; add in tuna sauce and stir till it is proportionately distributed.
- To serve, transfer pasta to bowls or possibly plates; serve immediately, sprinkled with Parmesan or possibly Romano cheese.
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