Friday Night Bonberi Puttanesca

Cook pasta as directed. Let cool (the author recommends rinsing gluten-free pasta with cold water to prevent gumminess.) In a large shallow pan, add about 1/2 cup marinara sauce. Bring to a sizzle on medium-high heat and add chopped garlic. Let the sauce cook the garlic, when fragrant after about 3 minutes add Dulse flakes. Simmer for another 3 minutes. Add chili flakes. Add the entire jar of sauce, bring to a boil then simmer and cover for about 15-20 minutes on low heat. Meanwhile, chop the parsley and olives. Taste the sauce and season with salt and pepper if needed. After the sauce simmers, add cooked pasta and mix well, letting pasta soak up the sauce on medium-low heat for about 5 minutes. Add parsley and olives and mix well. Turn off heat. Drizzle generously with olive oil. Serve hot with extra chili flakes and a big bowl of raw arugula and shaved fennel for extra points.