Penne Puttanesca

Ingredients

• 3 Tbsp. Bertolli® Classico™ Olive Oil
• 2 cloves garlic, finely chopped
• 1 jar Bertolli® Tomato & Basil Sauce
• 1/2 cup pitted oil-cured olives, chopped
• 2 Tbsp. drained small capers
• 3 anchovy fillets, chopped
• 1/2 tsp. dried oregano leaves, crushed
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 Tbsp. chopped fresh flat-leaf parsley
• 1 box (16 oz.) penne pasta, cooked and drained

Directions

1. Heat Olive Oil in 12-inch skillet over low heat and cook garlic 30 seconds. Add Sauce, olives, capers, anchovies, oregano, red pepper flakes, salt and pepper. Simmer, stirring occasionally, 15 minutes. Stir in parsley.
2. To serve, spoon sauce over hot penne.