Barilla® Rotini with Puttanesca Sauce

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Ingredients 6 Number of Servings

  • 1 box Barilla® Rotini
  • 3 cups (700 mL) cold water
  • 4 tsp EVOO
  • 1 teaspoon (5 mL) garlic powder
  • 1 teaspoon (5 mL) red chili flakes
  • 1 ½ cups (375 mL) tomato sauce
  • 1 cup (340 g) black olives, sliced into rounds
  • 2 tablespoons (10 mL) capers
  • Salt and black pepper to taste
  • 1 tablespoon (5 mL) parsley, chopped
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  • Place a pot of water to boil; cook pasta according to directions. Meanwhile in a skillet sauté garlic with olive oil and red pepper flakes for one minute.
  • Add olives and capers and sauté for 3-4 minutes over medium heat.
  • Stir in tomatoes, add one cup of pasta cooking water and bring to boil, season with salt and simmer for five minutes.
  • Drain pasta and toss with sauce. Finish with parsley before serving.
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