Pasta Puttanesca and Olives | Oklahoma State University

Ingredients

• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 4 cloves garlic, minced
• 1 28-ounce can petite dice tomatoes, no salt added
• 1/2 cup mixed olives or Kalamata olives, pitted and coarsely chopped
• 1 tablespoon capers, drained
• 2 tablespoons tomato paste
• 1/2 teaspoon red pepper flakes, crushed
• 3/4 pound whole wheat spaghetti or linguine
• 3/4 cup walnuts, toasted and coarsely chopped
• Springs of fresh basil, optional