Spaghetti Puttanesca with Parmesan

• 1 tablespoon oil
• 2 teaspoons minced garlic
• 1/2 cup pitted black Kalamata olives, roughly chopped
• 1/2 cup pitted green olives, roughly chopped
• 2 tablespoons finely chopped basil leaves
• 1 tablespoon capers, roughly chopped
• 3 anchovies, finely chopped
• 1/4 teaspoon chilli powder
• 2 cups tomato based pasta sauce
• salt and pepper
• 500g spaghetti
• 1/3 cup KRAFT* Grated Parmesan Cheese

1. Heat the oil in a large saucepan over medium heat.
2. Add the garlic, olives, basil, capers, anchovies and chilli powder, stirring constantly for 1 minute or until fragrant and slightly browned.
3. Add the tomato pasta sauce, salt and pepper; reduce heat and simmer for 10 minutes or until slightly thickened.
4. Cook the spaghetti according to manufacturers instructions until al dente.
5. Spoon the sauce over spaghetti and top with parmesan cheese.

oil, garlic, olives, green olives, basil, capers, anchovies, chilli powder, tomato based pasta sauce, salt, parmesan cheese

Taken from www.kraftrecipes.com/recipes/spaghetti-puttanesca-parmesan-103560.aspx (may not work)