Gluten Free Penne with Puttanesca Sauce recipe

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Ingredients

1 (12 ounce) box Barilla Gluten Free Penne
4 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
2 anchovy fillets
½ 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

Nutrition Info

373.8 calories
carbohydrate: 51.5 g
cholesterol: 1.1 mg
fat: 16.1 g
fiber: 2.4 g
protein: 6 g
saturatedFat: 2 g
servingSize: -
sodium: 722.1 mg
sugar: 3.3 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. 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.

Recipe Yield

6 servings

Recipe Note

A delicious gluten free variation of a simple, delicious Italian dish, this recipe pairs gluten free penne with olives, capers, red pepper flakes in a delicious tomato sauce.

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