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. Sautfor 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.  

Notes: