Pasta Puttanesca with Mixed Olives and Walnuts

Pasta Puttanesca with Mixed Olives and Walnuts

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


  • 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.


  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.


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