Spaghetti Alla Puttanesca With a Tweak

I found this recipe in an old edition of Guideposts magazine. After reading about "pasta puttanesca" in the first book of "A Series of Unfortunate Events", I had to try making it! I adjust the recipe by adding a small chopped onion, and (due to my husband's preference) far less garlic than it initially called for. I was also out of chili pepper, so I tried a few other seasonings. Due to a wheat allergy, I actually made 1/2 lb rice spaghetti and 1/2 lb regular spaghetti. It was fantastic and is now one of my top five favorite dishes.

• Ready In: 40 mins
• Serves: 4
• Yields: 1 pound

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 1/2ounce) can diced tomatoes
• 1  lb spaghetti
• 4  tablespoons parsley, chopped
• 1  tablespoon butter
•  parmesan cheese

Directions

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.