Tagliatelle Puttanesca

• 13 oz tagliatelle or fettuccine pasta
• 2 tsp vegetable oil
• 1 None onion, thickly sliced
• 3 cloves garlic, crushed
• 4 None fresh small red Thai (serrano) chili peppers, finely chopped
• 1 jar (24 oz) tomato pasta sauce
• 1/4 cup drained capers, rinsed
• 3/4 cup pitted kalamata olives
• 8 None drained anchovy fillets, halved
• 1/2 cup coarsely chopped fresh flat-leaf parsley

1. Cook the pasta in a large saucepan of boiling salted water according to package directions.
2. Meanwhile, heat the oil in a large skillet on medium heat. Cook the onion, garlic and chili pepper, stirring, until the onion softens. Add the pasta sauce, capers, olives and anchovies; bring to a boil. Reduce the heat to low; simmer, uncovered, for about 5 mins or until the sauce thickens slightly. Stir in the parsley.
3. Drain pasta and return to the pan. Add the sauce; toss to combine.

tagliatelle, vegetable oil, onion, garlic, red thai, tomato pasta sauce, capers, olives, anchovy, parsley

Taken from recipes-plus.com/api/v2.0/recipes/36028 (may not work)