| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Low-fat |
4 |
Servings |
INGREDIENTS
| 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) |
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.
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