Spaghetti Alla Puttanesca With A Tweak

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 1/2 tablespoons minced garlic
• 1 small onion, chopped
• 1 (6 ounce) can black olives, slice into quarters
• 3 tablespoons capers
• 1/4 teaspoon cayenne powder
• 1/4 teaspoon jamaican jerk seasoning
• 1 (2 ounce) can anchovies, drained
• 1 (14 1/2 ounce) can diced tomatoes
• 1 lb spaghetti
• 4 tablespoons parsley, chopped
• 1 tablespoon butter
• parmesan cheese

Recipe

• 1 heat oil in skillet until it crackles gently when water hits it.
• 2 add garlic, onions, olives, capers, jamaican jerk seasoning, cayenne powder, and anchovies; keep at medium-low for about 5 minutes, breaking up anchovies (they'll dissolve).
• 3 add tomatoes; raise heat to medium-high till tomatoes start a slow bubbling boil; stir ingredients.
• 4 lower to medium-low and stir occasionally, simmering for about 20 minutes.
• 5 while the sauce is simmering, bring pot of water to boil; add salt and pasta; boil; reduce heat to medium-high; cook for 10-12 minutes (or until spaghetti is al dente).
• 6 add parsley and butter to the sauce.
• 7 when the pasta is done, mix with the sauce.
• 8 divide into four portions and top with parmesan.
• 9 serve with a fresh, hearty bread and a salad. for more protein, try a sauteing a chicken breast in the leftover juices in the skillet. the mild chicken would be a perfect contrast to the spicy, salty pasta.