Pasta Puttanesca from the Pantry
8 oz. Mostaccioli, Rigatoni or other medium pasta shape, uncooked
1 3 1/8 oz. can white tuna packed in water, drained and crumbled
1/4 cup chopped fresh parsley or 2 tbsp. dried parsley
3 tbsp. chopped pitted olives (green or black)
4-6 anchovy fillets (optional)
Grated Parmesan or Romano Cheese
Prepare pasta according to package directions. While pasta is cooking, reheat Super Low-Fat Tomato Sauce in a 2-quart saucepan over medium heat, stirring occasionally, until warmed through. Stir the tuna, parsley, olives and anchovies (if using) into the sauce and simmer for 5 minutes. Check the seasoning and add salt and pepper if necessary.
When pasta is done, drain well and return it to the pot. Add the sauce and stir until it is evenly distributed. Transfer the pasta to serving bowls or platter and serve immediately. Pass the cheese separately.
Super Low-Fat Tomato Sauce
-- Enough for one pound of your favorite pasta --
1 33 1/3-oz. can plum tomatoes, un-drained
1 small onion, peeled and diced (1/2 cup)
1-2 cloves garlic, finely chopped
1 tsp. dried basil
1/4-1/2 tsp. crushed red pepper flakes
Salt to taste
Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in a 2 quart saucepan and heat to boiling.
Reduce heat and simmer until the liquid is reduced by half, approximately 10-20 minutes. In a food processor or blender, puree small quantities of the sauce to desired consistency, using 3 to 4 quick on-off motions for a chunky sauce, longer for a smoother sauce.
When pasta is done, drain. Pour sauce over pasta and serve immediately.