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Spaghetti alla Puttanesca PREP: 20 min. COOK: 28 min. SERVINGS: 6 main-course or 8 first-course
	Ingredients 1/3 can olive oil 2 cloves garlic, cut in half 1 tablespoon capers 4 flat anchovy fillets in oil, drained 2 cans (28 oz.) Italian-style pear-shaped (plum) tomatoes, drained and chopped 1 red jalapeno chili, seeded and finely chopped 1/2 cup sliced imported Kalamata or large ripe olives 1 package (16 oz.) spaghetti			Directions 1. Heat oil in large kettle or stockpot over medium-high heat. Cook garlic in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden. Remove garlic and discard. 2. Stir caper, anchovy fillets, tomatoes and chili into oil in Dutch oven. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes or until slightly thickened. Stir in olives; keep warm. 3. While tomato mixture is simmering, cook and drain spaghetti as directed on package. Add spaghetti to tomato mixture. Cook over high heat about 3 minutes, tossing gently, until spaghetti is evenly coated.