Pasta Puttanesca From the Pantry

• 8 ounces mostaccioli or rigatoni
• 1 jar tomato sauce lowfat
• 3 ounces tuna white, packed in water, drained and flaked
• 1/4 cup parsley leaves chopped fresh
• 3 tablespoons olives chopped, pitted
• 4 each anchovy fillets
• 1 x salt
• 1 x black pepper ground
• 1 x parmesan, parmigiano-reggiano cheese, grated grated

1. Cook pasta according to package directions; drain.
2. Meanwhile, in medium saucepan over medium heat, heat Super Low-Fat Tomato Sauce until warmed through, stirring occasionally.
3. Stir in tuna, parsley, olives, and anchovies; simmer 5 minutes.
4. Add salt and pepper to taste.
5. Return pasta to pot; add tuna sauce and stir until it is evenly distributed.
6. To serve, transfer pasta to bowls or plates; serve immediately, sprinkled with Parmesan or Romano cheese.

mostaccioli, tomato sauce lowfat, tuna, parsley, olives, anchovy fillets, salt, black pepper, parmesan

Taken from recipeland.com/recipe/v/pasta-puttanesca-from-the-pantr-43428 (may not work)