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Source: California Walnut Board

Pasta Puttanesca with Mixed Olives and Walnuts
Give your pasta Italian flair and flavor with this hearty recipe.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
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2 tablespoons extra virgin olive oil
1/2 cup quartered, sliced onion
4 cloves garlic, minced
One 28 ounce can tomatoes, diced, petite
3/4 cup pitted, coarsely chopped mixed olives*
2 tablespoons capers, drained
2 tablespoons tomato paste
1/2 teaspoon red pepper flakes, crushed
3/4 to 1 pound wheat spaghetti or linguine, cooked according to package directions
3/4 cup toasted, coarsely chopped California walnuts
Basil, fresh, snipped and parmesan cheese, freshly grated (optional)




Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute more. Stir in the tomatoes, olives, capers, tomato paste and red pepper flakes and bring to a boil.
Reduce the heat and cook over low heat for 20 minutes, stirring occasionally.

Toss with the hot, cooked pasta and sprinkle with the walnuts.

Top with the basil and Parmesan cheese, if desired.

*May substitute Kalamata olives.

Per Serving: 440 calories; 18 g fat; 2 g saturated fat; 0 mg cholesterol; 1000 mg sodium; 56 g carbohydrate; 5 g fiber; 11 g protein






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