Pasta Puttanesca with Mixed Olives and Walnuts

Total Time
40 Mins
Serves
6
Meal
Course

DESCRIPTION

Give your pasta Italian flair and flavor with this hearty recipe.

Total Time

Prep Time
15 Mins
Cook Time
25 Mins
Total Time
40 Mins

Nutrition

Calories
440 cal
Total Fat
18 g
Cholesterol
0 mg
Polyunsaturated Fat
8 g
Sodium
1000 mg
Monounsaturated Fat
5 g
Dietary Fiber
5 g
Protein
11 g
Carbohydrates
56 g

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup onion, sliced, quartered
  • 4 cloves garlic, minced
  • 1 28-ounce can tomatoes, diced, petite
  • 3/4 cup mixed olives*, pitted, coarsely chopped
  • 2 tablespoons capers, drained
  • 2 tablespoons tomato paste
  • 1/2 teaspoon red pepper flakes, crushed
  • 3/4-1 pound wheat spaghetti or linguine, cooked according to package directions
  • 3/4 cup California walnuts, coarsely chopped, toasted
  • Basil, fresh, snipped and Parmesan cheese, freshly grated (optional)

 

*May substitute kalamata olives.

Preparation

  1. Heat olive oil in a large saucepan over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 1 minute more. Stir in tomatoes, olives, capers, tomato paste and red pepper flakes and bring to a boil.
  2. Reduce heat and cook over low heat for 20 minutes, stirring occasionally. Toss with hot, cooked pasta and sprinkle with walnuts.
  3. Top with basil and Parmesan cheese, if desired.