Pasta Puttanesca From The Pantry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Mostaccioli, rigatoni or
Other medium pasta shape,
Super Low-Fat Tomato Sauce,
3 ounce: White tuna packed in water,
Drained and flaked,
1/4 cup: Chopped fresh parsley or,
2 tbsp: dried parsley flakes,
3 tbsp: Chopped pitted olives,
, green or black
4: , (4-6) anchovy filets
, optional
Salt,
Ground pepper,
Grated Parmesan or Romano,
Cheese, optional
Directions:
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 from luhu.jp
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 from luhu.jp