Tagliatelle Puttanesca - cooking recipe

Ingredients

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

Preparation

Cook the pasta in a large saucepan of boiling salted water according to package directions.
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.
Drain pasta and return to the pan. Add the sauce; toss to combine.