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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 12 cups of water and 1 teaspoons of salt to a boil in a large pot. | 2. 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. | 3. Stir occasionally for 6 minutes, or until they just begin turning golden. | 4. Add the basil and stir for 30 seconds (to release their flavors). | 5. Add tomatoes, olives, remaining salt, pepper, chile pepper, and remaining 1/4 cup of olive oil. | 6. Cook for 10 minutes, stirring occasionally. | 7. Add yellow cherry tomatoes at the end. | 8. While sauce is simmering, add pasta to the boiling water. | 9. Cook according to package directions. | 10. Drain pasta. | 11. Add pasta to sauce in pot. | 12. Toss thoroughly. | 13. Put pasta pot directly on the table, or transfer to a large pre-warmed serving bowl. | 14. Serve with Parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
garlic clove	12		minced	53.64	11.9016	2.2896	0.18
shallot	4		diced	-	-	-	-
walnut	1	cup		1927.12	0.0	0.0	218.0
basil	2	cups	packed chopped	11.04	1.272	1.5119999999999998	0.3072
tomato	2		diced drained	56.58	12.546	2.952	0.49200000000000005
kalamata olive	1	cup	pitted sliced	100.8667	0.0	22.44	0.5667
salt	2	teaspoons		-	-	-	-
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
yellow cherry tomato	2	cups		100.8667	0.0	22.44	0.5667
pasta	1	lb		312.9791	45.3593	6.9853	10.478
parmigiano reggiano cheese	4	ounces	grated	100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.