Pasta Puttanesca From The Pantry

Course : Italian
Serves: 4
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8 ounces mostaccioli -- rigatoni or other medium pasta shape
1 jar super low-fat tomato sauce
3 ounces white tuna packed in water drained and flaked
1/4 cup chopped fresh parsley or
2 tablespoons dried parsley flakes
3 tablespoons chopped pitted olives (green or black)
4 fillets anchovy filets -- (4-6)
1 teaspoon salt
1 teaspoon ground pepper
1 Cup grated parmesan or romano cheese -- (optional)

Preparation / 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.

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