- 1 (12 ounce) box Barilla® 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)
- 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.