Gluten Free Penne With Puttanesca Sauce - cooking recipe

Ingredients

1 (12 ounce) box Barilla Gluten Free Penne
4 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
2 anchovy fillets
1/2 teaspoon red pepper flakes, or to taste
1 cup kalamata olives, pitted and halved
1 tablespoon capers, drained
1 (28 ounce) can Italian peeled tomatoes, crushed
6 leaves Italian parsley, chopped
Salt to taste

Preparation

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.
Meanwhile, cook the pasta according to package directions, drain and toss with sauce.
Stir in parsley before serving.