Create a Mediterranean-inspired feast in minutes by tossing together just three simple ingredients: cellentani (also known as cavatappi or double elbow macaroni), puttanesca pasta sauce and light tuna in oil.
- 1 lb. cellentani or other pasta
- 1 jar puttanesca pasta sauce
- 1 can light tuna in oil
- Cook pasta in a large pot of lightly salted water as package directs.
- Drain pasta in colander. Add pasta sauce and tuna to pasta pot. Bring to a simmer, breaking up tuna with a wooden spoon. Remove from heat.
- Add pasta to pot; toss to mix and coat. Transfer to a serving bowl and garnish with chopped parsley if desired.
- Add some crushed red pepper flakes; Use canned clams instead of tuna; Stir in some chopped fresh basil just before serving.