| |
|
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)
|