- 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
- 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.
05/09/2018
recipepes.com
Gluten Free Penne with Puttanesca Sauce, recipe
PT15M
PT1H
5
455 calories
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