| Level: | Easy |
| Total: | 31 min |
| Prep: | 15 min |
| Cook: | 16 min |
| Yield: | 8 Servings |
Ingredients
- 1/2 cup olive oil
- 12 cloves garlic, minced
- 4 large shallots, or 2 small onions, diced
- 1 cup walnut pieces, or pine nuts
- 2 cups lightly packed fresh basil, coarsely chopped
- 12 medium-size tomatoes, diced or 2 (28-ounce) cans Italian Roma tomatoes, drained
- 1 cup Kalamata olives, pitted and coarsely sliced
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried chile peppers, or 1/2 teaspoon cayenne pepper
- 2 cups yellow cherry tomatoes, whole
- 8 servings of fresh or dried pasta, any style or flavor
- 1 loaf rustic country-style or sourdough bread
- 4 ounces Parmigiano-Reggiano, grated just before serving
Instructions
- Assign 1 guest to pit the olives and another to dice the tomatoes.
- Bring 12 cups of water and 1 teaspoons of salt to a boil in a large pot.
- At the same time, in another large pot over medium-high heat, add 1/4 cup olive oil along with the garlic, shallots, and walnuts. Stir occasionally for 6 minutes, or until they just begin turning golden.
- Add the basil and stir for 30 seconds (to release their flavors).
- Add tomatoes, olives, remaining salt, pepper, chile pepper, and remaining 1/4 cup of olive oil. Cook for 10 minutes, stirring occasionally. Add yellow cherry tomatoes at the end.
- While sauce is simmering, add pasta to the boiling water. Cook according to package directions.
- Warm the second loaf of bread in a preheated 325 degrees F oven.
- Drain pasta. Add pasta to sauce in pot. Toss thoroughly. Put pasta pot directly on the table, or transfer to a large pre-warmed serving bowl.
- Serve with Parmesan. Don’t forget the bread in the oven!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1534 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 271 g |
| Dietary Fiber | 15 g |
| Sugar | 18 g |
| Protein | 54 g |
| Cholesterol | 10 mg |
| Sodium | 1292 mg |
Reviews
Can’t even count the amount of times I have made this. I keep coming back to it for its fresh and summery look and flavor.
This dish is so good, I’ve made it twice. The calamata olives and pine nuts are my favorite part. I also add cayanne to it to make it a little spicy.One of my favorite things to eat!!
I made this dish for my partner on her birthday. It was delicious!! It took a little time on the prep, but it was well worth it. We had left overs for the entire week. I will make it again soon.
I saw this and tried it. It is fairly easy though I didn’t have anyone to help me so the prepartion time was a bit longer, however the results were great. Buying the ingredients at the market, the check out person, wanted to come home with me to try this dish.
I used a fresh linguini pasta, my vegan son enjoyed it as much as I did. I chose the pine nuts and glad I did, it gave the dish a unique flavor. I will definitely try this one on guest and those I wish to impress.