Easy Barilla® Gluten Free Puttanesca Pasta recipe
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Ingredients
- 1 (12 ounce) box Barilla® Gluten Free Penne 2 cloves garlic, peeled and chopped ¼ 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 ½ cup grated Romano cheese
Nutrition Info
- 422.1 caloriescarbohydrate: 53.1 gcholesterol: 11.4 mgfat: 19.2 gfiber: 2.1 gprotein: 8.9 gsaturatedFat: 3.7 gservingSize: -sodium: 792.4 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Easy Barilla® Gluten Free Puttanesca Pasta
Directions
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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.