Easy Barilla® Gluten Free Puttanesca Pasta - cooking recipe

Ingredients

1 (12 ounce) box Barilla(R) Gluten Free Penne
2 cloves garlic, peeled and chopped
1/4 teaspoon red pepper flakes, or to taste
2 oil-packed anchovy fillets
4 tablespoons extra-virgin olive oil, divided
1 (20 ounce) can Italian tomatoes, peeled and crushed
1 cup kalamata olives, pitted and chopped
1 teaspoon capers, drained
salt to taste
6 leaves Italian parsley, chopped
1/2 cup grated Romano cheese (optional)

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.
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.