Spicy Gluten Free Rotini

with Olives & Capers

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Gluten Free

Ingredients 6 Servings

  • 1 box Barilla® Gluten Free Rotini
  • 6 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1 teaspoon red pepper flakes
  • 2 tablespoons capers in salt soaked in hot water, 30 min.
  • ¾ cup Kalamata olives, pitted
  • ¾ cup Castelvetrano olives [or other green], pitted
  • 1 28-ounce can peeled tomatoes, crushed
  • ½ cup Romano cheese, grated
  • 2 tablespoons Italian parsley, chopped
  • Sea salt and black pepper to taste
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  • In a medium-size skillet sauté garlic in olive oil until light golden.
  • Add capers, chili pepper and olives and cook for 2 more minutes.
  • Stir in tomatoes, smash with a wooden spoon, in the pan and cook for 10 minutes.
  • Meanwhile, cook pasta according to package directions.
  • Mix and cook sauce for 2 more minutes. Adjust with salt and pepper.
  • Drain pasta; add to the sauce. Toss for 1 minute. Stir in cheese.
  • Serve with parsley sprinkled on top.
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