Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
3 tablespoons 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
2-14.5 oz cans Italian seasoned diced tomatoes
Salt and pepper
1/4 cup grated Parmesan cheese

Directions

1.	Put a large pot of salted water on to boil.
2.	In your largest nonstick skillet heat oil and sauté; anchovies, onions, garlic and crushed red pepper until onions are soft, and anchovies dissolved.
3.	Add olives and capers. Sauté 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.