Ingredients :
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
Preparation :
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.
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
Preparation :
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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