Ingredients 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
1 tablespoon extra virgin olive oil
3 anchovies
1 large onion, chopped medium
4 large cloves garlic, finely minced
1 small carrot, finely minced
1/4 teaspoon crushed red pepper
1/2 cup pitted black olives, chopped
1 tablespoon small capers
1 lb boneless, skinless chicken breast, cut into thin slices
1-28 oz can whole peeled tomatoes, roughly chopped
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 cup finely chopped parsley
1/4 cup Parmesan cheese

Directions

1.	Put a large pot of salted water on to boil.
2.	In a large nonstick pot, heat oil. Add anchovies, sauté while breaking them up with the back of a wooden spoon until dissolved.
3.	Add onion, garlic, carrot and crushed red pepper. Sauté until all are almost tender.
4.	Add olives and capers. Stir for one minute.
5.	Add chicken and sauté for 3-4 minutes more until all flavors are well mixed.
6.	Add tomatoes, salt, pepper, oregano and basil. Simmer covered for 10 minutes or until chicken is tender.
7.	Meanwhile, boil Notta Pasta according to directions on box. Drain.
8.	Toss the pasta, parsley and Parmesan into the puttanesca sauce and mix well. Serve with Parmesan.