Pasta Puttanesca From The Pantry

Recipe Ingredients

8 oz	227g	Mostaccioli - rigatoni or
		Other medium pasta shape
		Super low-fat tomato sauce
3 oz	85g	White tuna packed in water
		Drained and flaked
1/4 cup	36g / 1.3oz	Chopped fresh parsley or
2 tablespoons	30ml	Dried parsley flakes
3 tablespoons	45ml	Chopped pitted olives
		(green or black)
4		Anchovy filets - (4-6)
		(optional)
		Salt
		Ground pepper
		Grated parmesan or romano
		Cheese - (optional)

Recipe Instructions

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.

Source:
The Silver Palate Cookbook

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