Easy Barilla® Gluten Free Puttanesca Pasta

• 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)

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.
3. Add the tomatoes, olives and capers, bring to a simmer.
4. Season the sauce with salt.
5. Cook pasta according to package directions.
6. Drain pasta and toss with the sauce in a large mixing bowl.
7. Stir in parsley and Romano cheese (optional) before serving.

barillauae, garlic, red pepper, oil, extravirgin olive oil, italian tomatoes, kalamata olives, capers, salt, italian parsley, romano cheese

Taken from www.allrecipes.com/recipe/258011/easy-barilla-gluten-free-puttanesca-pasta/ (may not work)