Penne Puttanesca
1/3 cup olive oil
2 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon red chili flakes
1/3 cup kalamata olives, pitted and coarsely chopped
1 tablespoon capers
2 teaspoons anchovy paste (optional)
1 28 ounce can crushed plum tomatoes (Muir Glen organic or San Marzano)
2 tablespoons tomato paste
1/4-1/3 cup Italian parsley, chopped
1 pound Bionaturae Gluten Free Penne Rigate or Rigatoni
  (feel free to use a good quality wheat penne such as Dececco or Barilla if gluten is not an issue)
Warm the olive oil in a large saute pan over medium low heat. Turn down the heat to the lowest flame and add the garlic, chile flakes and oregano. Add the Anchovy paste, olives, and capers and cook for about 2 minutes allowing the flavors to season the oil.
Add the canned tomatoes and turn the heat up to a medium flame. Simmer the sauce for 10-20 minutes over medium low heat until it reduces and thickens to your desired consistency. Add the tomato paste.
Prepare water in a large stock pot to cook the pasta. Generously salt the boiling water and add the pasta. Stir to be sure that the noodles do not stick together and set a timer for about 90 seconds less than the recommended cooking time. If you are using the Bionaturae Gluten Free penne, it will taste a little more than slightly under cooked when it is ready.
While the pasta is cooking, add the parsley to the sauce and stir to combine.
Strain the water from the pasta in a colander and immediately add them to the sauce. Maintain the heat of the saute pan at a low flame and stir to combine the sauce with the noodles.
Serve immediately with crushed chili flakes and Parmesan.