Italian Recipes: Spagehitti Alla Puttanesca

Italian Recipes: Spagehitti Alla Puttanesca


8 oz. Thick Spagehitti, uncooked
1 3 1/8 oz. can white tuna packed in olive oil, drained and crumbled
1/4 cup chopped fresh parsley or 2 tbsp. dried parsley
3 tbsp. chopped pitted olives (Gaeta)
4-6 anchovy fillets, rinsed (optional)
Grated Parmesan or Pecorino 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.

Serves 4

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