|Canned no salt added diced tomatoes||29 Ounce (Undrained, 2 Cans, 14 1/2 Ounce Each)|
|Chopped green onions||1 Cup (16 tbs)|
|Canned anchovy fillets/2 teaspoons anchovy paste||4 , drained and finely chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Pitted nicoise olives||1⁄4 Cup (4 tbs), chopped|
|Dried marjoram||2 Teaspoon|
|Garlic||4 Clove (20 gm), minced|
|Cooked penne||5 Cup (80 tbs), cooked without salt or fat (Hot, About 12 Ounces Uncooked Tubular-Shaped Pasta)|
|Grated parmesan cheese||5 Tablespoon|
1. Drain tomatoes, reserving 1/2 cup juice. Set both aside.
2. Coat a large nonstick skillet with cooking spray, and place over medium-low heat. Add green onions and anchovies; saute 3 minutes. Increase heat to medium. Add tomatoes, reserved tomato juice, wine, and next 5 ingredients; cook 8 minutes or until reduced to 2 1/2 cups. Spoon sauce over pasta, and sprinkle with cheese.