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 calories
carbohydrate: 53.1 g
cholesterol: 11.4 mg
fat: 19.2 g
fiber: 2.1 g
protein: 8.9 g
saturatedFat: 3.7 g
servingSize: -
sodium: 792.4 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

Traditional puttanesca sauce ingredients--capers, olives, anchovies, red pepper flakes--are simmered in tomato sauce, then tossed with penne pasta.

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