Weight Watchers Tuna Puttanesca Recipes

WEIGHT WATCHERS TUNA PUTTANESCA

Steps:

• In a large saucepan, combine all ingredients except pasta.
• Bring to boil, simmer 10 minutes.
• Server over hot fettuccine.

TUNA PUTTANESCA

Steps:

• Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
• Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
• Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

TUNA PUTTANESCA

Steps:

• Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
• Meanwhile, heat a large skillet with 3 turns of the pan EVOO over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
• Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

TUNA ALLA PUTTANESCA

Steps:

• Prepare pasta according to package directions. Set aside. Place oil in large skillet over medium heat. Add garlic and onions and saute for about 5 minutes. Add tomatoes and juice, wine, capers, rosemary, olives and pepper to onions. Simmer for 5 minutes. Raise heat to medium and cook another 3 minutes until sauce thickens slightly. Add salt to taste. Combine tuna, sauce and parsley with pasta.;

WEIGHT WATCHERS PASTA PUTTANESCA

Steps:

• Combine wine, oil, shallot and garlic in small microwavable bowl and microwave on high (100%) for 30 seconds.
• Add remaining ingredients except linguine and parsley; microwave on medium-high (70%) for 4 minutes, stirring halfway through cooking.
• To serve, arrange linguine in serving bowl; top with tomato-olive mixture and toss to combine, using two forks.
• Sprinkle with parsley.
• 229 calories, 6g fat, 3g fibre.
• Adding a teaspoons of grated Parmesan cheese to each serving increses the calories to 25.

WEIGHT WATCHER TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook noodles according to directions without fat or salt. Transfer to a large bowl. Fold in tuna, mushrooms and peas.
• Mix together sour cream, mayo, mustard, thyme, salt and pepper; fold into noodle mixture.
• Transfer to a casserole dish; top with cheese.
• Bake about 30 minutes, until top is golden and casserole is warm.

WEIGHT WATCHERS TUNA SALAD

Steps:

• bine tuna, celery and parsley in a medium bowl. Add mayonnaise, mustard, salt and pepper; stir to combine. Yields about 1/2 cup per serving.
• For a flavor boost, add 1/4 cup of diced black or green olives (does not increase the recipe's points value).