Pasta puttanesca from the pantry
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]mw6\ 9wuiIz=> II%AJ~gd9v4E#y3 %~>,e8_^AKJN#YJ{U{C3]47;ޡuюt:,tq!,/HMEȉe(H%Ke#?+XIϋC1+7kE'YbsAMAu^JESN,N¼x i^"\*jUn 3r6E^uWZu*7UzH9ݻ! ! `aR#X7wHΒ]K+pIɣR݉C [通PGgps-zB x#0Ә"9x}ZJq@/uʮH?RGkJ*Z +cA~.WcZPGuC+ҨY&REbꝃ-"XBZa_kyD4' ;JK0EO:sX>PV֕#*K^1WK!u2pǃ?aof"P?F`:"6д6-4]No~~bWfM;7WUDus؟3.maKMD|Np\G'J23|V'i&nF½G A8WՓ4sڭ6zH?gGpƁΌëT !Dt䂳 pMmq/dQ ;0`fmqZAg~$j}EUg0H-8EJ$O.xDyW,=Bׁ֛V4]!i$j6%Dfl(҈++>V3hEsuZg@B`h W_QV6( إx.w!ˤ[χ;?NtL!bT0δZ ;D =-Qe\̌\~{Suv1 X|Q)u{~"%Q@?rP+QvP5pnu@8N[[V3ڙv%\?&1Kr a4}3oͷNXveh PA7@T'"kԦԩ.UlCG>ӒYP8:Q#TIymy'_ɇa"|qm;Ғ- j1I`O˙ Sv+j֔ވtpʩc]F~zHc4A:*s[))Z ):[ާ!o(P8rpրP+Mw4:JG5j&( ڍ6~܎{{ke02IَXu82bZ"Y)5 :aFݸޮn#ެĮq7lcZ2R2E0">+'mEg[=Uy˖T()oNz3BȈwV+g}F~~|#nQ~bH.ف.&%N{pդVkȪN*(oΩXBMM{QڝGM6dQȞKfB7"S@jY{Pl3.k)AͶFp$_zFQu #ƥH5X zA &t;{ڏFAéUܖ~[Ng1Dp=!_s}amم m}E9ϵ)Fwo3Z3U`h 5O}}ACVk%Tk\ez}v s ;7>]f| /6I&jӁ ڡu6^HyUMz^y3ıC"r{J>9|>Q]Ѝ-Dn/ aH}v{NIhtJ`:!o%"+%}#MvbYQ`Fwq5I>6h) r(= 򦻁F O9ԙ=k@P̅HYgo]$ @&0,lXx{&S4CBbielfGt"0C#4#}TR‰#P|` ƷL>|M622jc}&9S/{&pZkBK=@-5>dR!سKV1gC-c8S1Tf|mD\!͌IB[mM` ˈX"$T/XP >MDzqx&0(7@t:޷I3,6ǀ>MlN@$ (硉dž}8̜z"zNx+.L@voxo!i1ѷ,ྠ9a-3A=MF^LX[9M#G&[c>Bƴ!_KW&Gcue43Ӻ7j&,Ļ ,c1>b&k[-2 -0}02# m#1}Hryp)C_6&lk3Fގk "]e04懶ؙ5!01Aͮ ֑4aqD`@=_'|82 3 MDL̟c0I$+@mc0+'d#&^CF1dF)4Ͳ//)b~eoeMf5226[ $0: e< OW;&`] D̥7Tࣷ&@Z$i0Fp5bl_J!dc&arZEcuT>&`r&s acm/)㑙Ahb55zۦ^&>b322hE4Ķia&&q!2 !mj9e.!b4rI{_X2Ѳy eJ*0[u$r (&~9 W&V@˥Omc+#В' |='B='Rm-#`2Yfee<@p$td߼|&YFX/%' HM LL@le #}gیf$2&3zh&~:.3Ppe#,| ##ଣ1_-AKCgA%F>yZ-p{\su3Z\ټ$V4&˨kfM?Ѱ¥5YZ+edl{/hG\觽Ԏj ڧն^|^CY;h.ۭd?|V]UgaugoN^K:^% Vj)Ovuy-^.[V5^Bz%/qk;zauv2ǧv42U,x
Pasta puttanesca from the pantry
  Pasta    Low Fat  
Last updated 10/4/2011 7:50:24 PM. Recipe ID 9751. Report a problem with this recipe.
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      Title: Pasta puttanesca from the pantry
 Categories: Pasta, Low-fat
      Yield: 4 Servings
 
      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)
 
  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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Recipe ID 9751 (Apr 03, 2005)

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