2 tablespoons olive oil
2 cloves garlic, peeled and minced
1/4 teaspoon red-pepper flakes
1/2 cup pitted black olives
3 tablespoons finely chopped parsley
1/2 cup chopped walnuts
1/2 cup dry red wine
1 can (28 ounces) crushed tomatoes
1 tablespoon drained capers
3/4 pound spaghetti
4 tablespoons grated Parmesan
In a large pan, heat oil over medium heat. Add garlic and crushed pepper flakes. Stir 2 minutes. Stir in olives and 1 tablespoon parsley; cook 2 minutes. Stir walnuts and wine into the sauce. Cook until reduced by half, about 3 minutes. Add tomatoes and capers. Simmer 20 minutes, stirring often.
Meanwhile, prepare spaghetti according to package directions. Reserve 1/2 cup of the cooking water, then drain spaghetti. Put back into the hot pan. Add sauce and remaining parsley. Add enough of the reserved cooking water to make a loose sauce. Garnish each serving with Parmesan cheese.
Nutritional data per serving: Calories, 572; protein, 17 grams; carbohydrates, 81 grams; fat, 21 grams; cholesterol, 4 milligrams; sodium, 897 milligrams.