Penne Puttanesca

Ingredients

• 2 Tbsp. Bertolli® Classico™ Olive Oil
• 1/4 tsp. crushed red pepper flakes
• 1 can (2 oz.) anchovies, drained and finely chopped (optional)
• 1 jar (24 oz.) Bertolli® Organic Traditional Sauce
• 1/2 cup pitted Kalamata olives, sliced
• 1/4 cup finely chopped fresh parsley
• 3 Tbsp. small capers, rinsed and drained
• 8 ounces penne pasta, cooked and drained

Directions

1. Heat Olive Oil in 12-inch skillet and cook red pepper flakes and anchovies over medium heat, stirring frequently, 2 minutes. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer 8 minutes or until slightly thickened. Stir in olives, parsley and capers. Toss with hot penne and serve immediately.

• TIP: For a complete meal, add sliced grilled chicken.