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Add a photoServings: 4
Ingredients
- 8 ounce mostaccioli, rigatoni or possibly
- Â Â other medium pasta shape
- Â Â super low-fat tomato sauce
- 3 ounce white tuna packed in water
- Â Â liquid removed and flaked
- 1/4 c. minced fresh parsley or possibly
- 2 Tbsp. dry parsley flakes
- 3 Tbsp. minced pitted olives
- Â Â (green or possibly black)
- 4 x anchovy filets, (4-6)
- Â Â (optional)
- Â Â salt
- Â Â grnd pepper
- Â Â grated parmesan or possibly romano
- Â Â cheese, (optional)
Directions
- Cook pasta according to package directions; drain. Meanwhile, in medium saucepan over medium heat, heat Super Low-Fat Tomato Sauce till warmed through, stirring occasionally. Stir in tuna, parsley, olives, and anchovies; simmer 5 min. Add in salt and pepper to taste.
- Return pasta to pot; add in tuna sauce and stir till it is proportionately distributed.
- To serve, transfer pasta to bowls or possibly plates; serve immediately, sprinkled with Parmesan or possibly Romano cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 207 | |
| Calories from Fat 138 | 67% |
| Total Fat 15.48g | 19% |
| Saturated Fat 4.33g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 181mg | 8% |
| Potassium 126mg | 4% |
| Total Carbs 7.09g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.82g | 3% |
| Protein 9.9g | 16% |
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