1/2 box ( 8 oz / 227g ) Notta Pasta, any type

3 Tbsp extra virgin olive oil

4 anchovies

1 small onion, finely chopped

6 large cloves garlic, minced (about 1 & 1/2 tablespoons)

1/4 teaspoon crushed red pepper flakes

1/2 cup pitted Kalamata olives, roughly chopped

2 tablespoons capers

2 cans (14.5 oz / 411 g) Italian seasoned diced tomatoes

Salt & pepper

1/4 cup grated Parmesan

Procedures :
1 Put a large pot of salted water on to boil. 2 In your largest nonstick skillet heat oil and saut?; anchovies, onions, garlic and crushed red pepper until onions are soft, and anchovies dissolved. 3 Add olives and capers. Saut? for one minute. 4 Add tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. 5 Meanwhile, boil Notta Pasta according to box directions, stirring to separate pasta. Drain and rinse briefly. 6 Toss Pasta with sauce. Salt and pepper to taste. Serve with Parmesan cheese.
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Category : Main_Meals

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