Enjoy a homemade pasta puttanesca with olives at home by following this recipe.

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

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add garlic and cook another minute. Stir in tomatoes, olives, capers, tomato paste, and red pepper flakes. Bring to a boil, reduce heat to low and simmer 20 minutes, stirring occasionally.
2. While sauce simmers cook pasta according to package directions.
3. Drain pasta reserving 1 cup of the cooking water. Toss pasta with sauce. If needed, thin the pasta mixture with pasta water adding only small amounts at a time until desired thickness is achieved.
4. Serve topped with walnuts and sprigs of fresh basil if desired.

Serves 6

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.