Gluten Free Penne with Puttanesca Sauce Recipe

  • 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.