Recipe - Pasta Puttanesca From The Pantry

8 ounce Mostaccioli, rigatoni or
Other medium pasta shape
Super LowFat Tomato Sauce
3 ounce White tuna packed in water,
Drained and flaked
One fourth cup Chopped fresh parsley or
2 tablespoon dried parsley flakes
3 tablespoon Chopped pitted olives
(green or black)
4 (46) 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 LowFat 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.