Spaghetti Alla Puttanesca With a Tweak

• 3 tablespoons extra virgin olive oil
• 2 12 tablespoons minced garlic
• 1 small onion, chopped
• 1 (6 ounce) can black olives, slice into quarters
• 3 tablespoons capers
• 14 teaspoon cayenne powder
• 14 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

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.
10. For more protein, try a sauteing a chicken breast in the leftover juices in the skillet.
11. The mild chicken would be a perfect contrast to the spicy, salty pasta.

extra virgin olive oil, garlic, onion, black olives, capers, cayenne powder, anchovies, tomatoes, parsley, butter, parmesan cheese

Taken from www.food.com/recipe/spaghetti-alla-puttanesca-with-a-tweak-393619 (may not work)