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How To make Pasta Puttanesca From The Pantry

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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
(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.

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