Spaghetti Puttanesca Recipe

• Kosher salt
• 1 pound dried spaghetti
• 1 (2-ounce) can anchovies packed in olive oil
• 1 large garlic clove, minced
• 1 tablespoon capers with their brine
• 1 large jalapeno, chopped
• 1 pound fresh ripe tomatoes, large dice
• 6 to 8 kalamata olives, pitted and cut in half
• Freshly ground black pepper
• 1 to 2 tablespoons extra-virgin olive oil

1. Bring a large pot of salted water to a boil.
2. Start cooking the spaghetti according to the package directions.
3. While the pasta is cooking, warm the oil from the anchovies in a large skillet over medium-high heat.
4. Add the whole anchovies, garlic, and capers.
5. Cook, stirring, until fragrant, about 1 minute.
6. Add the jalapeno and cook for 1 minute.
7. Add the tomatoes and olives and cook, stirring, until the tomatoes have softened slightly, about 3 minutes.
8. When the spaghetti is al dente, drain and add it to the sauce.
9. Use tongs to toss, add some black pepper and 1 or 2 tablespoons of olive oil, and toss again.
10. Serve in warmed pasta bowls.

kosher salt, anchovies, garlic, capers, jalapeno, fresh ripe tomatoes, olives, freshly ground black pepper, extravirgin olive oil

Taken from www.chowhound.com/recipes/spaghetti-puttanesca-31337 (may not work)