2 Tbsp. Bertolli® Classico™ Olive Oil 1/4 tsp. crushed red pepper flakes 1 can
(2 oz.) anchovies, drained and finely chopped (optional) 1 jar (24 oz.) Bertolli® Organic Traditional Sauce 1/2 cup pitted Kalamata olives, sliced 1/4 cup finely chopped fresh parsley 3 Tbsp. small capers, rinsed and drained 8 ounces penne pasta, cooked and drained
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