Spaghetti Marco Polo

1 pound spaghetti (or linguine or any of the long varieties)

1 cup walnuts, (toast lightly first, then chop)

1 cup black olives, sliced

1/2 cup chopped pimento (or roasted red peppers)

1 cup fresh parsley, chopped

1/2-1 cup fresh basil, chopped

3 cloves garlic, minced

olive oil for sautéing and about 1/4 cup for pasta

2 cups (or more) Parmesan cheese, grated

Cook spaghetti in a kettle of boiling water. While it’s cooking sauté garlic in a small amount of olive oil. When pasta is finished cooking, drain, pour back into kettle and add rest of the ingredients, toss together. Serve with more Parmesan and fresh ground pepper. You can increase or decrease the amount of any of the ingredients; this is a very flexible recipe.