Gluten Free Penne With Puttanesca Sauce

• 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

1. Bring a large pot of water to a boil.
2. 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.
3. Meanwhile, cook the pasta according to package directions, drain and toss with sauce.
4. Stir in parsley before serving.

barilla, extravirgin olive oil, garlic, anchovy, red pepper, kalamata olives, capers, italian, italian parsley, salt

Taken from www.allrecipes.com/recipe/246021/gluten-free-penne-with-puttanesca-sauce/ (may not work)