Easy Barilla® Gluten Free Puttanesca Pasta
1 (12 ounce) box Barilla® Gluten Free Penne
2 cloves garlic
peeled and chopped
¼ teaspoon red pepper flakes
or to taste
2 oil-packed anchovy fillets
4 tablespoons extra-virgin olive oil
1 (20 ounce) can Italian tomatoes
peeled and crushed
1 cup kalamata olives
pitted and chopped
1 teaspoon capers
salt to taste
6 leaves Italian parsley
½ cup grated Romano cheese (Optional)
Bring a large pot of water to a boil.
Meanwhile saute garlic, chili flakes and anchovies in olive oil for 1-2 minutes or until garlic is slightly yellow in color.
Add the tomatoes, olives and capers, bring to a simmer.
Season the sauce with salt.
Cook pasta according to package directions.
Drain pasta and toss with the sauce in a large mixing bowl.
Stir in parsley and Romano cheese (optional) before serving.
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